Slow Cooker Tuscan Bean and Kale Soup (serves 10 and freezes well)
Sometimes your schedule or you work day gets turned around, but you still want to come home to something fresh and homemade. This soup will do the trick. Made in a slow cooker, you can leave it alone on “low” for as long as you need to and just add some bread or crackers to complete the meal. Using canned tomatoes and/or cannellini beans makes it even easier. And if the broth is hot when you add it, you can omit waiting for the soup to start to bubble. Just leave it on low and go! If you have fresh tomatoes and herbs be sure to use those for a brighter, fresher taste. With one serving under 200 calories and 10 grams of protein, it’s not only delicious but healthy. ~ Glyn and Will
1 cup onion, chopped
1 tbsp. garlic, chopped
1 cup sweet pepper rings, raw from mini peppers
2 tbsp. olive oil
1 cup carrot, diced
4 cups chopped tomatoes 4 cups cannelli beans
6 cups vegetable broth
1 tsp. dried oregano or 1 tbsp. fresh chopped
1 tbsp. dried basil or 1/2 cup fresh basil
6 cups kale, trimmed and sliced
1/4 tsp. crushed red pepper
1/2 tsp. salt
1 Combine the olive oil, garlic, peppers and onion in a crock pot or slow-cooker set to “high”.
2 Cover and “sweat the mixture for 30 minutes.
5 Add the vegetable broth, salt and pepper and cover.
6 When the soup begins to bubble, reduce the heat to low and let cook, covered for up to six hours.
Yield: A full pot!
Degree of Difficulty: Easy
Preparation Time: 45 minutes
Cooking Time: 6 hours
Inactive Time: 6 hours
Total Time: 6 hours and 45 minutes
Serving size: 1/10 of a recipe (15.6 ounces).