Kristi Whitley

Healthy Living

Crock Pot Cannelini Bean Soup with Kale
By Sherry Zorzi

Serves 6

3 tablespoons olive oil
3 onions -- chopped
1 carrot -- chopped
3 cloves garlic -- pressed
1 bunch kale -- trimmed and sliced
1 pound dried cannellini beans - soaked overnight (or use white beans)
1/4 cup tomato sauce
1/4 teaspoon red pepper flakes
1 quart chicken broth or vegetable broth
Salt and pepper to taste


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 (if you need more liquid,
add either more broth or water till contents are covered by 1/8").

Cook on high 8 hours or until beans are tender. Once beans are tender, add the tomato sauce and salt and pepper to taste.

Sherry’s notes:  I often do this stovetop.  If I use canned cannellini beans, I use 3 cans and rinse them very well.  I often use diced tomatoes instead of tomato sauce and I use the whole can of sauce if I’m using sauce, small or large – whatever I have.  I use homemade salt-free veggie broth.  I use a whole teaspoon  of pepper flakes.  I’ve made it with other fresh greens but it’s not as good as the kale.