Slow Cooker White bean and kale tomato soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Three 14-oz. cans vegetable broth
One 15-oz. can tomato puree
One 15-oz. can white, cannellini, or great northern beans, rinsed and drained
1/3 cup Jasmine rice
1 medium yellow onion, chopped
2 cloves garlic, minced
2 tsp. dried basil (handful fresh chopped)
2 bay leaves
Salt
Pepper
1 lb. kale, stems removed and leaves coarsely cut on the diagonal into wide ribbons and coarsely chopped (8 packed cups)
1 lb. sweet Italian or Kielbasa sausage (optional), cooked all the way through in a saute pan, cooled and thickly sliced. This can be prepared separately and served on the side.
FOR SERVING
Grated parmigiano cheese
Olive oil
Tobassco
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Directions: |
Directions:Combine the broth, tomato puree, beans, rice, onion, garlic, basil and bay leaves in the slow cooker, season with salt and pepper, and stir to blend. Cover and cook on LOW for 5-7 hours. It should be thick when it is done.
Stir in the kale (and sausage, if using), cover and continue to cook on LOW until the kale is limp and tender, another 30 minutes. When you add the kale, it will fill the cooker at first; you can add it in batches if you need to.
Ladle the soup into bowls and serve hot with parmgiano cheese and a drizzle of olive oil.
Add Tobassco to taste.
COOKING SAUSAGE
Always use pre-cooked sausage.
Slice thickly and brown in a skillet over medium-high heat, about 5 minutes a side.
Cover with water and simmer about 30 minutes.
Serve on the side to add to the soup. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:6-8 hours |
Personal
Notes: |
Personal
Notes: This is a great soup for cold days. And, as usual, it is better on the second day.
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