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Slow Cooker Creamy White Bean and Kale Cassoulet

Name: Slow Cooker Creamy White Bean and Kale Cassoulet
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 6 servings
Cuisine: French-Inspired
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 2 medium carrots, diced; 2 celery stalks, diced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 bay leaf; 1/2 teaspoon smoked paprika; 1/4 teaspoon black pepper; 1/2 teaspoon salt, or to taste; 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed; 1 1/2 cups vegetable broth; 1 cup canned crushed tomatoes; 1/2 cup raw cashews (soaked in hot water for 15 minutes); 4 cups chopped kale, tough stems removed; 1 tablespoon lemon juice; Fresh parsley, chopped (optional, for garnish)

By PanPotPlates Editorial TeamPublished Apr 21, 2026 | Updated May 12, 2026

French-Inspired 375 mins slowcookeronepotglutenfreedairyfreecomfortfoodbudget-friendlyeasymealprep

Slow Cooker Creamy White Bean and Kale Cassoulet is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 15 min

Cook 360 min

Total 375 min

Servings 6

Difficulty easy

Cuisine French-Inspired

Ingredients

Servings 6

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste
2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
1 1/2 cups vegetable broth
1 cup canned crushed tomatoes
1/2 cup raw cashews (soaked in hot water for 15 minutes)
4 cups chopped kale, tough stems removed
1 tablespoon lemon juice
Fresh parsley, chopped (optional, for garnish)

Ingredients for Slow Cooker Creamy White Bean and Kale Cassoulet

Instructions

Heat olive oil in a skillet over medium heat. Add the diced onion; sauté for 3-4 minutes until translucent.
Add minced garlic, diced carrots, and celery to the skillet. Cook for another 3-4 minutes, stirring occasionally, until vegetables begin to soften.
Transfer the sautéed vegetables to the slow cooker.
Add dried thyme, rosemary, bay leaf, smoked paprika, black pepper, salt, drained white beans, vegetable broth, and crushed tomatoes. Stir to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until vegetables are tender.
Meanwhile, drain soaked cashews and blend them with 1/4 cup water in a high-speed blender until smooth and creamy.
About 30 minutes before the end of the cooking time, stir in the cashew cream and chopped kale. Cover and continue cooking until the kale wilts and is tender.
Remove the bay leaf. Stir in fresh lemon juice to brighten the flavors.
Taste and adjust seasoning as needed.
Serve warm, garnished with chopped fresh parsley if desired.