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4.69 from 19 votes
SkinnyMS

Slow Cooker White Bean Stew

With fresh, nutritious, and flavorful ingredients, this White Bean Stew is a great choice on a cold day.
Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 40 minutes
Course: Dinner, Soup
Cuisine: American
Keyword: Budget-Friendly, Gluten-Free, Slow Cooker, Vegetarian
Servings: 6 people
Calories: 238kcal
Author: Chef Nichole

Ingredients

  • 30 ounces navy beans cans
  • 1 carrot large, peeled and diced small
  • 1/4 cup celery diced small
  • 1/2 cup yellow onion diced small
  • 3 garlic cloves minced
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 1/2 cups vegetable broth low-sodium
  • 14 ounces diced tomatoes can
  • 3 cups kale chopped
  • 1/2 cup parmesan cheese low-fat, shredded

Instructions

  • Drain and rinse the navy beans.
  • In a slow cooker, combine all ingredients except for the kale and parmesan. Cover and cook for 4 hours on low or 2 hours on high. Add the kale and cover and cook for an additional 30 minutes on high or until wilted. Ladle into serving bowls and top with parmesan. Serve and enjoy!