Slow Cooker White Bean and Kale Stew

Servings: 6-8



  • 2 TBSP Extra-Virgin Olive Oil
  • 1 Onion, small-diced
  • 2 Carrots, small-diced
  • 2 Yukon Gold Potatoes, small-diced
  • 4 Cups Chicken or Vegetable Stock
  • 2 TBSP Herban Legend Seasoning Blend
  • 2 15 oz Cans White Cannellini Beans, undrained
  • *1 parmesan heel (optional)
  • **1 Bunch Swiss Chard or Kale, rough chopped
  • ½ Cup Parmesan Cheese, shredded
  • ¼ Cup Heavy Cream
Slow Cooker White Bean and Kale Stew

Notes* I buy wedge parmesan cheese when its on sale and always save the heel as it adds taste and texture to soups and sauces. **You may also use only half of a bunch OR use 2-3 of handfuls of baby spinach. If using baby spinach, add it about 5-10 minutes before serving.


Step 1:

In a slow cooker, toss in olive oil, onion, carrots, potatoes and stock with 2 TBSP Herban Legend Seasoning.

Step 2:

Cover and cook on Low for 5 hours.

Step 3:

In a blender, add 1 can of Canellini beans and puree. Add the puree and second can of beans to slow cooker.

Step 4:

Add greens to the soup and stir.

Step 5:

Continue to cook on Low for about an hour or until vegetables are tender.

Step 6:

Shut off heat and add ¼ cup heavy cream. Remove parmesan heel.

Step 7:

Serve with shredded parmesan cheese on top and a side of crusty bread. You may also finish off with a little olive oil on top.