Slow Cooker Kale and White Bean Soup

• Vegetarian
• Gluten free

• Produce

  • 2 tsp Basil, dried
  • 3 Garlic cloves
  • 1 bunch Green onions
  • 8 cups Kale or spinach, fresh leaves
  • 1 tsp Thyme, dried
  • 1 (15oz can White beans
  • 1/2 Yellow onion, medium

• Canned Goods

  • 1 (15oz can Tomato puree
  • 5 cups Vegetable broth

• Pasta & Grains

  • 1/2 cup White or brown rice

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Salt

• Dairy

  • 1 Parmesan, rind
  • 1/2 cup Parmesan cheese

Found on dishingdelish.com

Description

Ingredients

• 5 cups vegetable broth
• 1 (15oz) can white beans, drained and rinsed
• 1 (15oz) can tomato puree
• 1 parmesan rind
• 1 bunch green onions, chopped
• 1/2 medium yellow onion, chopped
• 1/2 cup uncooked white or brown rice
• 3-4 garlic cloves, chopped
• 2 tsp. dried basil
• 1 tsp. dried thyme
• 1 teaspoon salt (or to taste)
• 1 teaspoon black pepper
• 8 cups fresh kale or spinach leaves, coarsely chopped
• 1/2 cup Parmesan cheese (to garnish)

Directions

• 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