Crock-Pot White Bean Soup with Kale
Vegetarian soup full of white beans, carrots and kale. Loads of flavor in this healthy soup.
Ingredients
- 1 Tablespoon olive oil
- 1 Medium Yellow Onion diced
- 3 Medium Carrots peeled and diced
- 1 Celery Rib diced
- 2 Cloves garlic minced
- 2 15 oz White Beans drained and rinsed
- 4 Cups vegetable stock
- 1 Sprig Rosemary minced
- 1/4 Teaspoon Chili Flakes
- Pinch Kosher Salt
- Pinch Ground Black Pepper
- 3 Cups Kale packed
Instructions
- Add all the ingredients EXCEPT the kale to a 5 qt or 6 qt slow cooker.
- Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours.
- Add in the kale and stir. Cover and cook for another 20-30 minutes.
- Serve with crusty bread and option Parmesan cheese shavings.
Notes
When chopping the kale, cut out the rib pieces and discard. Scrunch the kale together and chop with a knife.
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