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**