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Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan

Name: Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan
Prep time: 15 min
Cook time: 30 min
Cuisine: Vegetarian
Ingredients: 1 can petite diced tomatoes with juice; 1-2 pieces of Parmesan rind to add flavor; 2 cans Cannellini beans and juice; 2 medium onions, chopped small; 2 T olive oil; 2 T minced garlic; 2 tsp. dried Italian Seasoning; 4 fresh sage leaves, or 1/2 tsp. dried rubbed sage; 4-5 cups chicken or vegetable stock; 8 oz. finely chopped kale, washed if needed; freshly shaved Parmesan, to garnish

Category
Soup
Cusine
Vegetarian

What do you need?

How to make?

Ingredients

2 T olive oil

2 medium onions, chopped small

2 T minced garlic

2 tsp. dried Italian Seasoning

2 cans

1 can petite diced tomatoes with juice

8 oz. finely chopped kale, washed if needed

4-5 cups chicken or vegetable stock

4 fresh sage leaves, or 1/2 tsp. dried rubbed sage

1-2 pieces of Parmesan rind to add flavor

freshly shaved Parmesan, to garnish

Directions

Heat the oil in a large heavy frying pan; add the onions and cook 4-5 minutes or until they are just starting to brown. Add the garlic and Italian Seasoning and saute 1-2 minutes more, being careful not to let the garlic brown. Spray the slow cooker with non-stick spray; then put onions and garlic into the slow cooker. While the onions are cooking use an immersion blender or food processor to puree the cannellini beans and juice, keeping them a little chunky if you prefer. Finely chop the kale and wash kale in the salad spinner if you’re using garden kale. Put the pureed beans, chopped kale, chicken or vegetable stock, canned tomatoes and juice, and sage leaves into the slow cooker with the onion mixture. Cook 4 hours on high or 8-10 hours on low. Serve the soup hot, with strips of Parmesan shaved over if desired. This soup will keep for at least a week in the fridge, and it freezes well.