Slow Cooker Cannellini Bean and Kale Soup
From Kalyn’s Kitchen
Ok, so the gaps between my posts are getting a little out of hand. Frankly, this new “work 8 hours a day in front of a computer” thing has really made me hesitant to whip out my laptop when I get home. Screen time overload, I guess. But it’s only been 5 weeks since I started this full time employment gig, so I’m sure I’ll adjust. On top of that, John and I spent this past weekend a world away from technology and blogging, enjoying a 5 day trip out to Park City, UT for a little ski getaway. Of course, there’s no such thing as getting away from food, so of course we managed to squeeze in a recipe for the blog while we were there. (You’ll have to pardon the iPhone pic above – the Nikon just wasn’t top priority in a bag chock full of snow pants and parkas).
This was our third trip to Park City, our ski spot of choice thanks to amazing complimentary digs at the base of Deer Valley Ski Resort, courtesy of John’s family’s friends, Kim and Jeff. We always eat out a fair share in Park City because the restaurants, both on the mountain and off, are fabulous, but we never pass up the opportunity to cook when we’re staying somewhere with a kitchen. And since Kim is not only one of our most loyal readers, but also quite a kitchen aficionado herself, we thought what better way to say thanks than to leave them a nice, comforting meal in their freezer, ready for post-skiing enjoyment next time they are in Park City. We started with our favorite garlic bread and a bunch of lasagna cupcakes, but we knew we needed to incorporate veggies somewhere to appeal to their healthy side. We noticed a slow cooker in their closet, did a little Googling, and stumbled upon this beauty. We tossed it into the crock pot before hitting the slopes on our last day, and lo and behold, we came home to the amazing smell, and taste, of this soup! Wintry comfort food at it’s finest!
- 2 Tbsp olive oil
- 2 medium yellow onions, diced
- 2 Tbsp garlic, minced
- 2 tsp Italian seasoning (or a mix of oregano, basil, marjoram, thyme and rosemary)
- 2 15-oz cans Cannellini beans (white kidney beans), undrained
- 6 cups chicken or vegetable stock (I really highly recommend splurging on STOCK, rather than broth for soups, as it has much more flavor)
- 1 14.5-oz can petite diced tomatoes, undrained
- 8 oz kale, washed, tough ribs removed, chopped
- 4 fresh sage leaves (or 1/2 tsp dried)
- a few chunks of Parmesan rind (optional, but what a great use for an otherwise wasted item!)
- grated Parmesan, to garnish
- Heat the oil in a large saute pan over medium heat. Add onions and cook 5-7 minutes, or until they are just starting to brown.
- Add garlic and Italian seasoning and saute 1-2 more minutes, being careful not to let the garlic burn.
- Spray the slow cooker with nonstick spray and pour in the onion mixture.
- Use an immersion blender or food processor to puree the cannellini beans and their juice. We used a regular blender because that’s all we had, and they were VERY pureed. If you like it a little chunkier, an immersion blender or food processor is probably better. Pour the beans into the slow cooker.
- Add the stock, tomatoes, kale, sage and Parmesan rind to the slow cooker.
- Cook 4 hours on high or 8-10 on low (we did the low route).
- Serve hot, sprinkled with Parmesan cheese.