Serves: 4 | Prep: 10 Minutes Cook: 4 Hours | Ideal for: Dinner
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.
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
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.