Ingredients:

  • 1 lb (450g) dried cannellini or navy beans, rinsed and sorted
  • 8 cups (1.9L) low-sodium vegetable broth
  • 1 large (150g) yellow onion, diced
  • 3 medium (180g) carrots, sliced into rounds
  • 3 stalks (90g) celery, diced
  • 4 cloves (20g) garlic, minced
  • 1 can (14.5 oz / 411g) diced tomatoes, fire-roasted
  • 2 tbsp (32g) tomato paste
  • 1 tsp (2g) dried thyme
  • 1 tsp (2g) smoked paprika
  • 1 bay leaf
  • 1 tsp (5g) salt
  • ½ tsp (1g) black pepper
  • 2 cups (60g) fresh kale or spinach, chopped
  • 1 tbsp (15ml) fresh lemon juice or apple cider vinegar

Instructions:

  1. Combine the rinsed dried beans, diced onion, carrots, celery, and minced garlic in the slow cooker.
  2. Stir in the vegetable broth, diced tomatoes with juices, tomato paste, thyme, smoked paprika, salt, pepper, and the bay leaf until the tomato paste is fully incorporated.
  3. Secure the lid and set the Crock Pot to Low for 8 hours or High for 4 hours.
  4. Remove the bay leaf. To thicken, use a potato masher or immersion blender to lightly pulse the soup for 5 seconds, or mash a cup of beans against the side of the pot.
  5. Stir in the chopped kale or spinach and lemon juice/vinegar, allowing the greens to wilt before serving.