slow-cooked tuscan kale & white bean soup

if you don’t believe in magic, you should buy a slow cooker. there’s really no other word for the transformation a few chopped vegetables in some water or veggie broth undergo while stewing in that splendid appliance over the course of a single late-september day. the aroma that greets your nostrils upon your return from a work-filled day is a whole other miracle. it’s enough to make you think your mom has [finally] visited, surprising you with a home-cooked meal to reward you for paying attention for eight, yes eight, hours of class on a monday. then you remember that no, you yourself actually threw this dish together earlier in the day even though it seems it was much longer ago than that. grab a single bowl & spoon, ladle some of this yumminess into your belly & store the leftovers in three mason jars that happen to translate neatly into single servings to enjoy later in the week. appreciate your solitude & bask in one of the many perks of living alone. don’t live alone? that’s okay. you were probably better at sharing as a child than i was, anyway.

-2 medium onions, chopped
-2 tbsp olive oil
-4 garlic cloves, finely chopped
-1 16 oz can cannellini beans, drained & rinsed
-1 16 oz can garbanzo beans, drained & rinsed
-1 cup peeled, seeded & chopped fresh or canned tomatoes (1 large fresh ripe one from the market worked nicely for me)
-1 32 oz carton (4 cups) veggie broth
-8 oz. tuscan kale (i didn’t weigh but used half a bunch), cut into bite-sized ribbons
-4 fresh sage leaves, chopped, or 2 tsp dried

1. in a medium skillet, warm olive oil over medium heat & cook onions, stirring occasionally until tender & translucent, but not browned (about 10 minutes). stir in garlic & cook for 2 minutes more before transferring to slow cooker.
2. meanwhile, add the beans to the slow cooker & mash them up with a fork, whisk, potato masher, or your own two hands (don’t worry about mashing all of them — anywhere from half them to three-quarters of them can be mashed).
3. add tomatoes, broth, kale, and sage to the slow cooker & stir well.
4. cover & cook on high for 3 hours or on low for 5 hours, or until veggies are tender.

*makes 4 servings.
**adapted from the italian slow cooker by michele scicolone (a christmas gift from my baby sister — thanks, mary)

About Christina

Milwaukee-based bon vivant. Lover of food, yoga, design, good words & loving kindness.
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2 Responses to slow-cooked tuscan kale & white bean soup

  1. calmyourbeans says:

    Reblogged this on calmyourbeans.

  2. DMH says:

    This soup is the bomb! Didn’t have time to make it in the slow cooker, so I made it in a stock pot. It was ready w/in 1/2 hour and my 9-year old l.o.v.e.d it!

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