Crockpot Cannellini Bean and Kale Soup with Ham

Ingredients

• 1 yellow or white onion, finely chopped
• 1 T minced garlic
• 1 small bunch of dark green kale, stems removed and coarsely chopped
• 2 cans cannellini beans or 3 cups cooked cannellini beans
• 3 cups diced ham
• 4 cups ham stock + 2 cups chicken stock
• 1-2 tsp. or packets ham flavor base
• 1 cup water
• Red pepper flakes to taste
• Freshly ground black pepper to taste
• Spanish sherry vinegar or other mild vinegar for serving

Directions

1. For the crockpot version, chop the onion finely and mince the garlic, or use jarred minced garlic. Put both into the slow cooker.
2. Remove the thick middle ribs from the kale, chop the leaves into rough pieces, and wash them in a salad spinner or colander. Add the kale to the slow cooker.
3. Add the cannellini beans and diced ham to the slow cooker. Pour in the ham stock, chicken stock, and 1 cup water, along with the ham flavor base if you are using it.
4. Season the soup with red pepper flakes and freshly ground black pepper to your taste. Cover and cook on high for 3-4 hours, or choose low for 6-8 hours, until the kale is soft and the soup tastes nicely combined.
5. Ladle the soup out hot, adding a small drizzle of vinegar to each serving if you like.
6. For the stovetop version, choose a sturdy 4-5 quart soup pot. Combine the ingredients in the pot in the same order, but include 1 cup more water.
7. Cook the soup at a low simmer for 1 hour, or slightly longer if needed, checking about every 30 minutes and adding more water if the soup needs it. Make sure the bubbling stays gentle so the beans hold their shape.
8. The soup is ready when the kale is tender and the flavors have come together. Serve it hot, with a little vinegar added to the bowl if desired.