This dish is perfect for those busy days when you want something warm and nourishing with minimal effort. This “Slow Cooker Brothy White Beans and Kale” is a true crowd-pleaser—rich, savory, and infused with the deep, cheesy goodness of Parmesan. Plus, it’s packed with the nutritional benefits of cannellini beans, which are a fantastic source of fiber and potassium, making this dish not just delicious but also good for your heart and digestion. Just toss everything in the slow cooker, let it work its magic, and by the time dinner rolls around, you’ll have a bowl of pure comfort waiting for you.

Adding kombu to beans helps break down raffinose and oligosaccharides, making them easier to digest and reducing gas production.

Serve with a piece of crunchy sourdough bread or over brown rice or quinoa.

Ingredients:

• 2-3 cups dried cannellini beans
• 5 cloves garlic, minced
• 8 cups chicken broth
• 4 bay leaves
• Parmesan rind
• Salt and pepper
• Thumb-sized piece of kombu (optional to help break down gas)
• 4 cups kale, chopped (reserved for the final 5 minutes of cooking)
• 1 TBSP miso paste (optional for added flavor and probiotics)

Instructions:

1. Soak the beans in water for at least 2-3 hours (I often soak overnight). Rinse and drain.
2. In a slow cooker, combine all the ingredients except the kale and miso. Cook on low for ~8 hours.
3. Remove the parmesan rind, bay leaves, and kombu (if using).
4. Before eating, add the kale to the pot and cook until it is wilted (about 5 minutes).
5. Add 1/4 cup of broth to a measuring cup. Whisk 1 TBSP miso into broth. Add to the pot of beans.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.