Eating from the garden this month:Apples, Arugula, Beans, Beets, Broccoli, Cabbage, Carrots, Collards, Eggplant, Muscadines, Kale and Greens, Lettuce, Okra, Field Peas, Pecans, Sweet Potatoes, Summer and Winter Squash, Tomatoes, Turnips.
Slow Cooker Kale and White Bean Soup
Prep Time: 10 minutes, Cook time 4 hrs.
Servings: 6 servings
Calories: 269 kcal
8 cups fresh kale or spinach leaves coarsely chopped
5 cups vegetable broth
1 can white beans 15oz, drained and rinsed
1 can tomato puree 15oz
1 Parmesan rind
1 bunch green onions chopped
1/2 medium yellow onion chopped
1/2 cup uncooked white or brown rice
4 garlic cloves chopped
2 tsp dried basil
1 tsp dried thyme
1 tsp salt or to taste
1 tsp black pepper
1/2 cup Parmesan cheese to garnish
1. Add vegetable broth, white beans, tomato puree, Parmesan rind, green onion, yellow onion, rice, basil, thyme, garlic, salt, and pepper to slow cooker.
2. Cook on LOW 7-8 hours or on HIGH 3-4 hours (until soup is hot and onions are cooked through).
3. After soup is fully cooked, remove Parmesan rind and stir in kale (or spinach) leaves.
4. Top with extra Parmesan cheese and serve
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