The slowcooker/crockpot is truly a magical appliance! I love knowing that I can throw a whole bunch of vegetables into it in the morning and have dinner waiting for the family at the end of the day. I am truly in awe of it’s fabulousness.
That said, if you’re not careful, a lot of recipes in the crockpot can turn out, for lack of a better word, gloopy. Sometimes, it’s nice to have the convenience without ending up with another nondescript stew-y or chili-like dish.
This a great soup that actually remains soup-like even after sitting all day (or even overnight!) in the crockpot. The beans (even though they’re canned!) actually maintain their shape and texture, and the kale adds a nice richness to the broth. Win-Win!
White Bean Kale Soup
1 onion diced
1 Tbsp olive oil
3 cloves garlic, chopped
2 15 oz cans White Northern Beans
4 c vegetable broth
2 c water
1 tsp salt
1 bay leaf
t Tbsp rosemary
4-5 handfuls roughly chopped kale, washed very well
Add oil, onions and garlic to crockpot. Turn machine on to high, and cook onions and garlic for a minute or two, until aromatic. Add all other ingredients and mix well.
Cook on low for 6-8 hours, or overnight.
**Note: If you have a baby who is still too little to chew the kale without choking on it, you can either puree a little bit of the soup until smooth or just take out a few spoonfuls of beans and mash it for her**
Thanks – great looking recipe. And I LOVE the word “gloopy.”