THE CROCKPOT SUPPER CLUB • SEPTEMBER 29, 2026

September closes with the kind of supper that asks very little and gives quite a lot in return. White beans, tomatoes, garlic, carrots and herbs spend the day slowly simmering into a savory, comforting broth. When you come home, a handful of kale and a bright squeeze of lemon are all that is needed to finish a simple bowl that feels nourishing, rustic and just right for the first truly cool evenings of autumn.

Ingredients

For the slow cooker

• 3 (15-ounce) cans cannellini beans, rinsed and drained
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 (14.5-ounce) can diced tomatoes with juices
• 4 cups vegetable or chicken broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 3 cups chopped kale, tough stems removed

To finish

• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• Freshly grated Parmesan, optional

For serving

• Extra Parmesan, if you like
• A drizzle of good olive oil
• Crusty bread

☀ 1 • In the Morning

1. Start with the vegetables. Add the onion, garlic, carrots and celery to the slow cooker.
2. Add the beans and tomatoes. Stir in the cannellini beans and diced tomatoes with their juices.
3. Season the broth. Add the rosemary, thyme, bay leaf, salt and pepper, then pour in the broth.
4. Fill the slow cooker. Stir everything together, cover and leave the kale for the final few minutes of cooking.

Cover and cook on LOW for 6–7 hours, until the vegetables are tender and the broth is fragrant with herbs.

◷ 2 • While You’re Away

The beans become creamy and tender while the carrots, celery and herbs slowly infuse the broth. The tomatoes soften into the background, leaving a rustic, savory base ready for its fresh green finish.

LOW • 6–7 HOURS

⌂ 3 • When You Get Home

1. Remove the bay leaf. Discard the bay leaf and taste the broth for seasoning.
2. Add the kale. Stir the chopped kale into the beans. Cover and cook on HIGH for 10–15 minutes, until the greens are wilted and tender.
3. Finish and serve. Stir in the olive oil and lemon juice. Taste again for salt and pepper, then ladle into warm bowls and finish with Parmesan if desired.

A Little Flexibility

No kale? Baby spinach or Swiss chard can take its place; spinach will need only a few minutes to wilt. Great Northern beans or navy beans work nicely in place of cannellini beans. Vegetable broth keeps the supper meatless, while chicken broth gives the cooking liquid a slightly deeper savory flavor. If you prefer a thicker, stew-like texture, mash about a cup of the beans against the side of the slow cooker before adding the greens.

To Serve

Ladle the beans into warm bowls and finish with a little grated Parmesan and a drizzle of good olive oil. Put crusty bread on the table for dipping into the herb-scented broth. A simple salad is welcome alongside, though this is quite happy being supper all by itself.

Cook’s Note

For a richer, creamier bowl without adding dairy, use the back of a spoon or a potato masher to crush about a cup of the beans against the side of the slow cooker before stirring in the kale. That little bit of starch naturally thickens the broth while leaving plenty of whole beans for texture. Add the lemon only at the end so its brightness stays fresh.

Keep This One for Your Kitchen

Members of The Inner Kitchen can download the illustrated Crockpot Supper Club Printable Recipe Collection — made for printing, saving and cooking from again.

Visit The Inner Kitchen →