Ingredient Checklist


Instructions Checklist
  • Add soaked beans, broth, tomato, onion, fennel, tomatoes, Parmesan rind, and garlic to a 4-to 6-quart slow cooker. Cover and cook until the beans are tender (on low for 8 to 9 hours or high for 4 to 5 hours). If you aren't able to soak the beans overnight, add dried beans to the slow cooker with the other ingredients, pour in an extra cup of broth, and cook for 6 hours on high or 10 hours on low.

  • Add pasta, if using, during last 20 minutes of cooking time. Add zucchini and baby kale. Cover and cook until zucchini are tender, 10 to 20 minutes. Remove Parmesan rind. Add lemon juice, stir, and add salt, if using. Serve in bowls topped with freshly grated Parmesan. Garnish with basil and oregano, if using.


Theme: Slow Cooker Tuesday


Store leftover soup in an airtight container and freeze up to 3 months.

Nutrition Facts

163 calories; 3 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 8 mg cholesterol; 753 mg sodium. 528 mg potassium; 26 g carbohydrates; 12 g fiber; 7 g sugar; 10 g protein; 0 g trans fatty acid; 1617 IU vitamin a; 38 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 45 mcg folate; 0 mcg vitamin b12; 168 mg calcium; 3 mg iron;