- Calories 248
- Fat 7g
- Satfat 3g
- Unsatfat 2g
- Protein 14g
- Carbohydrate 32g
- Fiber 11g
- Sugars 5g
- Added sugars 0g
- Sodium 602mg
- Calcium 12% DV
- Potassium 24% DV
A Slow-Cooker Tuscan White Bean Soup With Less Than 250 Calories
Caitlin Bensel
The hard rind from a hunk of Parmesan cheese is packed with umami and imparts savory depth as the soup cooks. Keep leftover rinds in a ziplock bag in your freezer for soups and stock.
How to Make It
Step 1
Place beans in a large pot; cover with water 2 inches above beans. Soak at least 8 hours or overnight. Drain beans well; combine with stock in a medium saucepan. Bring to a boil over high. Transfer to a 5- to 6-quart slow cooker.
Step 2
Cook pancetta in a large skillet over medium-high for 5 minutes or until crispy. Remove from pan and set aside. Add onion, carrot, celery, and garlic to drippings in pan; sauté 1 minute. Place veggie mixture, rosemary, and next 5 ingredients (through bay leaf) into slow cooker. Cook on low 8 hours. Discard Parmesan rind and bay leaf.
Step 3
Add kale; cover and cook 1 hour. Stir in reserved pancetta and vinegar. Sprinkle with parsley, if desired.
