Perfect bowl of soup for those cold wintry days!! :)
prep time20 Min
cook time1 Hr
methodSlow Cooker Crock Pot
white kidney beans (cannellini)or one pound of dry,soaked overnight.
fresh kale, chopped,stems removed,leaves only!
chicken broth, low salt(i use my own homemade)
bay leaves, dried
romano cheese, grated for serving
How To Make
If 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.
Next 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.
About 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!! :
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Categories & Tags for Slow Cooker Tuscan White Bean and Kale Soup: