Crock Bean Soup with Kale

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Crock Bean Soup with Kale

Serves 6

 

3 tablespoons olive oil

3 onions -- chopped

1 carrot -- chopped

3 cloves garlic -- pressed

1 bunch kale - trim off the tough stems, roll into a big burrito and

slice into ribbons

1 pound cannellini beans -- soaked overnight (or use white beans)

1/4 cup tomato sauce

1/4 teaspoon red pepper flakes

 

In a skillet, heat olive oil over medium high heat. Add onions, carrot and

garlic. Cook until onions are translucent. Add kale and cook till wilted, about

3 minutes.

 

In a crock-pot, place your soaked beans, add red pepper flakes, the contents of

the skillet and cover with broth. Cook on high 8 hours or until beans are

tender. Once beans are tender, add the tomato sauce and salt and pepper to

taste.