Post by Loupy on Mar 23, 2013 11:27:14 GMT -7
Slow Cooker Vegetarian Cannellini Bean and Kale Soup with Shaved Parmesan
From: Kalyn @ www.kalynskitchen.com/
Recipe adapted from The Italian Slow Cooker by Michele Scicolone.
Makes 6-8 servings;
Equipment:
I used my Crock-Pot 5-Quart Smart-Pot for this recipe.
Ingredients:
2 T olive oil
2 medium onions, chopped small
2 T minced garlic (or less if you're not a garlic fan)
2 tsp. dried Italian Seasoning (contains oregano, basil, marjoram, thyme and rosemary)
2 cans (15 oz. can) Cannellini beans and juice (or use 4 cups cooked cannellini beans and a little water)
1 can (14.5 oz.) petite diced tomatoes with juice
8 oz. finely chopped kale, washed if needed (about 8 cups finely chopped kale)
4-5 cups chicken or vegetable stock (I used 4 cups, but next time I would probably use 5)
4 fresh sage leaves, or 1/2 tsp. dried rubbed sage
1-2 pieces of Parmesan rind to add flavor (optional)
freshly shaved Parmesan, to garnish (optional)
Instructions:
Heat the oil in a large heavy frying pan; add the onions and cook 4-5 minutes or until they are just starting to brown.
Add the garlic and Italian Seasoning and saute 1-2 minutes more, being careful not to let the garlic brown.
Spray the slow cooker with non-stick spray; then put onions and garlic into the slow cooker.
While the onions are cooking use an immersion blender or food processor to puree the cannellini beans and juice, keeping them a little chunky if you prefer.
(If you're using freshly-cooked beans I would add about 1/4 cup water.)
Finely chop the kale (cutting away thick center ribs if you have them) and wash kale in the salad spinner if you're using garden kale.
Put the pureed beans, chopped kale, chicken or vegetable stock, canned tomatoes and juice, and sage leaves (or dried sage) into the slow cooker with the onion mixture. (Add one or two pieces of Parmesan rind if desired for extra flavor.) Cook 4 hours on high or 8-10 hours on low. Serve the soup hot, with strips of Parmesan shaved over if desired.
This soup will keep for at least a week in the fridge, and it freezes well.
From: Kalyn @ www.kalynskitchen.com/
Recipe adapted from The Italian Slow Cooker by Michele Scicolone.
Makes 6-8 servings;
Equipment:
I used my Crock-Pot 5-Quart Smart-Pot for this recipe.
Ingredients:
2 T olive oil
2 medium onions, chopped small
2 T minced garlic (or less if you're not a garlic fan)
2 tsp. dried Italian Seasoning (contains oregano, basil, marjoram, thyme and rosemary)
2 cans (15 oz. can) Cannellini beans and juice (or use 4 cups cooked cannellini beans and a little water)
1 can (14.5 oz.) petite diced tomatoes with juice
8 oz. finely chopped kale, washed if needed (about 8 cups finely chopped kale)
4-5 cups chicken or vegetable stock (I used 4 cups, but next time I would probably use 5)
4 fresh sage leaves, or 1/2 tsp. dried rubbed sage
1-2 pieces of Parmesan rind to add flavor (optional)
freshly shaved Parmesan, to garnish (optional)
Instructions:
Heat the oil in a large heavy frying pan; add the onions and cook 4-5 minutes or until they are just starting to brown.
Add the garlic and Italian Seasoning and saute 1-2 minutes more, being careful not to let the garlic brown.
Spray the slow cooker with non-stick spray; then put onions and garlic into the slow cooker.
While the onions are cooking use an immersion blender or food processor to puree the cannellini beans and juice, keeping them a little chunky if you prefer.
(If you're using freshly-cooked beans I would add about 1/4 cup water.)
Finely chop the kale (cutting away thick center ribs if you have them) and wash kale in the salad spinner if you're using garden kale.
Put the pureed beans, chopped kale, chicken or vegetable stock, canned tomatoes and juice, and sage leaves (or dried sage) into the slow cooker with the onion mixture. (Add one or two pieces of Parmesan rind if desired for extra flavor.) Cook 4 hours on high or 8-10 hours on low. Serve the soup hot, with strips of Parmesan shaved over if desired.
This soup will keep for at least a week in the fridge, and it freezes well.
