Slow Cooker White Bean and Kale Soup
Ingredients
- 8 cups vegetable broth
- 1 can white beans, drained and rinsed
- 1 can tomato puree
- 1 small parmesan rind, 3-4 inches
- 1 bunch green onions, chopped
- 1/2 medium yellow onion, chopped
- 1/2 cup white or brown rice, uncooked
- 2 tsp dried basil
- 1 tsp dried thyme
- 4 cloves garlic, chopped
- 1 tsp salt
- 1 tsp black pepper
- 8 cups fresh kale or spinach leaves, coarsely chopped
- 1/2 cup Parmesan cheese, to garnish
Instructions
- Add vegetable broth, white beans, tomato puree, parmesan rind, green onion, yellow onion, rice, basil, thyme, garlic, salt, and pepper to slow cooker.
- Cook on LOW 7-8 hours or on HIGH 3-4 hours (until soup is hot and onions are cooked through).
- After soup is fully cooked, remove parmesan rind and stir in kale (or spinach) leaves.
- Top with extra parmesan cheese and serve
