RecipesGreens and Beans
by Cindy Denning· May 1, 2026
DinnerVegetarianSoup
A hearty Italian-style soup with cannellini beans, escarole, and kale. Can be made as a freezer meal and cooked in the crockpot. Serve with fresh bread.
6 servings·Prep 20 min·Cook 8h|Total 8h 20m
Ingredients
Servings:6
- 8 ozdried cannellini beans, rinsed (or two 15 oz cans)
- 1 tablespoonextra virgin olive oil
- 5garlic cloves, peeled and minced
- ½ teaspoonsalt
- ½ teaspoonpepper
- pinch of sugar
- 1head of escarole, thinly chopped
- ½head of kale, thinly chopped
- 4 cupsvegetable broth
- 8 cupswater
- Parmesan cheese for topping (optional)
Instructions
- 1.Add all ingredients except broth, water, and Parmesan cheese into a gallon-sized freezer bag. Remove as much air as possible, seal, and lay flat in the freezer.
- 2.To cook: thaw the freezer bag overnight in the refrigerator or in water in the morning.
- 3.Combine broth, water, and frozen ingredients in the crockpot. Cook on low setting for 6–8 hours or until beans are cooked through.
- 4.Top with Parmesan cheese if you have it. Serve with fresh bread or rolls.
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