Warm up to a hearty bowl of soup made with winter vegetables and protein-rich white beans. Comforting spices like oregano and thyme build flavor, while Parmesan provides an irresistibly savory finish.

Ingredients

  • 4 cups low-sodium vegetable broth
  • 2 (15 ounce) cans no-salt-added white beans, rinsed
  • 1 (28 ounce) can no-salt-added diced tomatoes
  • 1 cup unsalted tomato sauce
  • 2 medium carrots, thinly sliced
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 4 cups tuscan kale, chopped
  • 1 teaspoon salt
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon za'atar (optional)
  • 6 slices toasted crusty whole-wheat bread

Directions

  1. Combine broth, beans, tomatoes, tomato sauce, carrots, onion, garlic, tomato paste, oregano, thyme and paprika in a 3 1/2-quart slow cooker. Cover and cook on High for 3 1/2 hours. Stir in kale. Cover and cook until the kale is tender, 10 to 15 minutes. Stir in salt. Top with Parmesan and za'atar, if using. Serve with bread.