Slow Cooker Tuscan White Bean and Kale Soup
Rating:
☆☆☆☆☆ 0 votes
Serves:
12-?
Prep:
20 Min
Cook:
1 Hr
Method:
Slow Cooker Crock Pot
Ingredients
- 3 can(s)
- white kidney beans (cannellini)or one pound of dry,soaked overnight.
- 2 stalk(s)
- celery,diced
- 2 large
- carrots,diced
- 1 large
- onion,diced
- 1 c
- parsley, italian,chopped
- 4 clove
- garlic,minced
- 1 bunch
- fresh kale, chopped,stems removed,leaves only!
- 4 qt
- chicken broth, low salt(i use my own homemade)
- 2-3 sprig(s)
- bay leaves, dried
- 1 tsp
- rosemary, dried
- 1/2 tsp
- thyme, dried
- 1 Tbsp
- salt,if needed
- 3/4 tsp
- black pepper
- 1 pt
- romano cheese, grated for serving
- 3 Tbsp
- olive oil
How to Make Slow Cooker Tuscan White Bean and Kale Soup
- 1If your crock-pot has a removable insert the you want to saute the onions and garlic in the olive oil until slightly browned before assembling the soup,otherwise do this in a skillet then add it into crock-pot/slow-cooker.
- 2Next you want to add all of the vegetables except the kale. That will go in last as it doesn't take long to cook and you want it to be green and vibrant,full of vitamins. Add the beans, stock,spices and herbs and set on high for one hour.
- 3About ten to fifteen minutes before it's done cooking add the kale and serve with copious amounts of freshly grated Romano cheese and slices of good crusty bread with butter! Stay warm and enjoy!! :
