White Bean & Kale Slow Cooker Soup

Ingredients

Sauté

• 2 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes

Slow cook

• 2 cans (15 oz each) cannellini beans, drained
• 5 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper

After cooking

• 4 cups kale, stems removed, roughly chopped
• 1/4 cup grated Parmesan (or nutritional yeast)
• Crusty bread for serving

Instructions

1. Set pot to sauté. Heat olive oil and cook onion until softened, about 4 minutes.
2. Add garlic and red pepper flakes. Stir for 1 minute.
3. Add beans, broth, diced tomatoes, oregano, and bay leaf. Stir.
4. Slow cook on low for 6–8 hours or high for 3–4 hours.
5. Discard bay leaf. Stir in kale and let it wilt into the hot soup for a few minutes.
6. Season with salt and pepper. Serve topped with Parmesan and crusty bread.