Slow Cooker Italian White Bean and Kale Soup

• Gluten free

• Produce

  • 2 cans (15.5 ounces each cannellini beans
  • 1 tsp Garlic
  • 3 cups Kale
  • 1 oz Tomatoes
  • 1/2 cup Yellow onion

• Canned Goods

  • 1 32 ounces container Chicken stock

• Pasta & Grains

  • 3/4 cup Quinoa

• Baking & Spices

  • 4 tsp Italian seasoning
  • 1 Salt and pepper

• Dairy

  • 1 Parmesan cheese

Found on thecasualcraftlete.com

Description

Ingredients

• ¾ cup uncooked quinoa, rinsed
• 1 - 32 ounces container chicken stock
• 1 - 14.5 ounces diced tomatoes, undrained
• 2 cans -15.5 ounces each cannellini beans, undrained
• 1 teaspoon minced garlic
• ½ cup yellow onion, chopped
• 4 teaspoons Italian seasoning
• 3 cups chopped kale
• Salt and pepper, to taste
• Freshly grated Parmesan cheese

Directions

• Rinse the uncooked quniona and add it to a slow cooker along with 2 cups of chicken stock.
• Add in the undrained diced tomatoes and one can of undrained cannellini beans.
• Add minced garlic, chopped yellow onion, Italian seasoning, and salt and pepper. I typically start with 1 teaspoon salt and ½ teaspoon pepper.
• In a blender, combine the remaining 2 cups stock with the remaining can of cannellini beans. Blend until smooth. Pour into the slow cooker and stir.
• Cook on high for 3-4 hours.
• Wash the kale, and finely chop the kale removing the stems.
• About 15 minutes before ready to serve, add chopped kale and season to taste.
• Garnish with grated Parmesan cheese.