Creamy Tuscan White Bean Soup with Kale and Lemon

This Creamy Tuscan White Bean Soup with Kale and Lemon is quick to prepare, easy to freeze, and easy to cook!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Freeze Prep Instructions:

Step 2

Combine all ingredients except kale and lemon juice in a slow cooker-safe bag or container.

Step 3

Freeze for up to 3 months.

Step 4

Cooking Instructions:

Step 5

Thaw the frozen mixture in the refrigerator overnight or on low in the microwave.

Step 6

Transfer the mixture to your slow cooker.

Step 7

Add the kale and lemon juice.

Step 8

Cook on low for 4-6 hours, or until the kale is tender and the soup is heated through.

Step 9

Season with salt and pepper to taste.

Step 10

Serve hot with your desired toppings.