Name: Vegan Slow Cooker Lemon, Kale and White Bean Soup
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4
Cuisine: Entrees, Soups / Salads,
Ingredients: 2 (15 ounce) cans cannellini beans, rinsed and drained; 2 garlic cloves, minced; 1/2 medium white onion, diced; 1 celery stalk, diced; 1 large carrot, peeled and diced; 4 cups low-sodium vegetable broth; 1 teaspoon Nielsen-Massey Pure Lemon Extract; 1 teaspoon salt; 1/2 teaspoon dried oregano; 1/4 teaspoon black pepper; 1 lemon, zested; 1 bunch kale, rib removed and torn into pieces

Vegan Slow Cooker Lemon, Kale and White Bean Soup

What says warm and cozy more than soup? Throw everything into your slow cooker, set the time, and let these flavors do all the work. This Vegan Lemon and White Bean Kale Soup is the perfect make-ahead dish for easy weeknights.

Ingredients

USMetric

2 (15 ounce) cans cannellini beans, rinsed and drained
2 garlic cloves, minced
1/2 medium white onion, diced
1 celery stalk, diced
1 large carrot, peeled and diced
4 cups low-sodium vegetable broth
1 teaspoon Nielsen-Massey Pure Lemon Extract
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1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 lemon, zested
1 bunch kale, rib removed and torn into pieces

Directions

Add all of the ingredients to a slow cooker except for the lemon zest and kale. Cook on high for 3-4 hours or low for 6-8 hours. About 30 minutes before the soup is finished cooking, add the lemon zest and kale. The kale should be wilted when the soup is ready. Evenly divide into four bowls to serve.