A Slow-Cooker Tuscan White Bean Soup with Less Than 250 Calories

Total Time 17 Hours 20 Mins

Yield Serves 6 (serving size: about 1 ½ cups)

The hard rind from a hunk of Parmesan cheese is packed with umami and imparts savory depth as the soup cooks. Keep leftover rinds in a ziplock bag in your freezer for soups and stock.

Ingredients

1 cup dried cannellini beans

4 cups unsalted chicken stock

4 ounces diced pancetta (such as Boar's Head)

1 cup chopped yellow onion

1 cup chopped carrot

1 cup chopped celery

1 tablespoon minced garlic

1 teaspoon finely chopped fresh rosemary

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 (14.5-oz.) can unsalted diced tomatoes

1 (2-in.) piece Parmesan cheese rind

1 bay leaf

2 cups chopped kale

2 tablespoons red wine vinegar

2 tablespoons chopped fresh flat-leaf parsley (optional)

Directions at cookinglight.com

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