Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan

Ingredients

• 2 T olive oil
• 2 medium onions, chopped small
• 2 T minced garlic
• 2 tsp. dried Italian Seasoning
• 2 cans Cannellini beans and juice
• 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, optional
• Freshly shaved Parmesan, to garnish, optional

Directions

1. Warm the oil in a large, sturdy skillet, then stir in the onions and cook for 4-5 minutes, just until the edges begin to take on color.
2. Add the garlic and Italian Seasoning, and cook for another 1-2 minutes. Watch the garlic closely so it softens without browning.
3. Coat the slow cooker with non-stick spray, then scrape in the onion and garlic mixture.
4. As the onions cook, puree the cannellini beans with their liquid using an immersion blender or food processor, leaving a bit of texture if you like. If you’re using freshly-cooked beans, stir in about 1/4 cup water.
5. Chop the kale finely, removing any tough center ribs as you go, and wash it in a salad spinner if it came from the garden.
6. Add the bean puree, chopped kale, chicken or vegetable stock, diced tomatoes with their juice, and the sage leaves or dried sage to the slow cooker with the onions.
7. If you want the extra flavor, tuck in 1 or 2 pieces of Parmesan rind.
8. Cook on high for 4 hours, or set the slow cooker to low for 8-10 hours.
9. Ladle the soup while it’s hot, topping each bowl with shaved Parmesan if you’d like.
10. The soup keeps in the refrigerator for at least a week, and it also freezes well.