Slow Cooker Tuscan White Beans

Creamy white beans simmer with tomatoes, garlic, rosemary, and broth, then become bright and hearty with tender kale and a savory Parmesan finish.

Prep: 10 min · Cook: 240 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 3 15-ounce cans, drained and rinsed white beans
• 1 15-ounce can diced tomatoes
• 3 cups vegetable broth
• 3 cups, chopped kale
• 4 cloves garlic
• 1 sprig fresh rosemary
• 0.5 cup, finely grated parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes

Cooking instructions

1. Add the white beans, diced tomatoes with their juices, vegetable broth, garlic, rosemary, olive oil, salt, black pepper, and red pepper flakes to a 6-quart slow cooker. Stir to combine. (about 5 min)
2. Cover and cook on LOW for 4 hours, until the broth is flavorful and the beans are heated through. Remove the rosemary sprig. (about 240 min) — LOW
3. Stir in the kale, cover, and cook for 15 minutes more, until the kale is wilted and tender. (about 15 min) — LOW
4. Stir in the Parmesan until melted. Taste and adjust the salt and pepper, then serve hot with additional Parmesan if desired. (about 3 min)