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Slow-Cooker Kale & White Bean Stew
Servings: 6
Ingredients
  • 4 cups vegetable broth
  • 2 15 ounce cans white beans, rinsed
  • 1 28 ounce can diced tomatoes
  • 1 cup tomato sauce
  • 2 medium carrots thinly sliced
  • ½ medium onion diced
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 4 cups Tuscan kale chopped
  • 1 teaspoon salt
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon za'atar Optional
  • 6 slices toasted crusty bread
Instructions
  1. Combine broth, beans, tomatoes, tomato sauce, carrots, onion, garlic, tomato paste, oregano, thyme and paprika in a 3 1/2-quart slow cooker. Cover and cook on High for 3 1/2 hours. Stir in kale. Cover and cook until the kale is tender, 10 to 15 minutes. Stir in salt. Top with Parmesan and za'atar, if using. Serve with bread.