Kale and Cannellini Bean Soup | Lunch

This is one of those feel-good soups that make you feel energized when you eat

it. Brothy and light but still filling, it’s packed with nutrients and great flavours.

Large, creamy cannellini beans are best in this soup, although other white beans

may be substituted. Instead of kale, you can use any other sturdy dark leafy

greens.

SERVES 4 TO 6

SLOW COOKER SIZE: 4- TO 6-QUART

COOK TIME: 6 HOURS ON LOW

GLUTEN-FREE

Ingredients

2 teaspoons olive oil (optional)

1 medium-size yellow onion, chopped

3 large garlic cloves, minced

1 large Yukon Gold potato, peeled and chopped

3 cups cooked cannellini or other white beans ([>]) or 2 (15-ounce) cans beans, rinsed and drained

6 cups vegetable broth

¼ teaspoon red pepper flakes

Salt and freshly ground black pepper

8 ounces kale, stemmed and coarsely chopped (about 6 cups)

Instructions

1. For the best flavour, heat the oil in a medium-size skillet over medium-high

heat. Add the onion and sauté until softened, about 5 minutes. Add the

garlic and cook for 1 minute longer. Alternatively, omit the oil and sauté

these ingredients in a few tablespoons of water or combine them in a

microwave-safe bowl with a little water, cover, and microwave for 2

minutes.

2. Transfer the onion mixture to the slow cooker. Add the potato, beans, broth,

red pepper flakes, and salt and black pepper to taste. The amount of salt

needed will depend on the saltiness of your broth. Stir in the kale, cover,

and cook on Low for 6 hours.

3. Taste and adjust the seasonings, if needed. Serve hot.