Name: Slow Cooker Kale Soup
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Ingredients: 1 large onion, chopped; 4 cloves garlic, minced; 1 tablespoon olive oil; 2 cups broth (your choice; low-sodium is best); 1 1/2 cups cooked cannellini beans, or 1 can, drained and rinsed; 1 1/2 cups diced fresh tomatoes, or 1 14.5-ounce can, with juice; 1/2 teaspoon basil; 1/2 teaspoon oregano; 1/2 teaspoon rosemary; 3 cups chopped kale (OK to include the stems/ribs); Optional: diced carrots, celery, turnips, etc.

Slow Cooker Kale Soup

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Soup is such a satisfying meal. And with a slow cooker, you can just set it and forget it, and come back to this hearty, flavorful Slow Cooker Kale Soup.

Author: Norann Oleson
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Yield: Serves 4
Category: Soups

Ingredients

1 large onion, chopped
4 cloves garlic, minced
1 tablespoon olive oil
2 cups broth (your choice; low-sodium is best)
1 1/2 cups cooked cannellini beans, or 1 can, drained and rinsed
1 1/2 cups diced fresh tomatoes, or 1 14.5-ounce can, with juice
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon rosemary
3 cups chopped kale (OK to include the stems/ribs)
Optional: diced carrots, celery, turnips, etc.

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Instructions

Sauté the onion and garlic in olive oil in a pan over medium heat.
Stir in the tomatoes to deglaze the pan.
Pour the onion/garlic/tomato mixture into your slow cooker.
Add the cannellini beans, spices, and kale.
Pour broth over vegetables and stir.
Slow cook on low for about 6 hours; or on high for about 4 hours.
Serve with crusty garlic bread.

Notes

If you add carrots, celery, or another crunchy vegetable, you may need to add a little more liquid. Extend your slow cooking time by at least an hour.
Slow-cooked soup only gets better with time.

Find it online: https://foodgardening.mequoda.com/articles/vegetarian-slow-cooker-kale-soup/