Crockpot Bean Soup with Kale

By merehodge

Ingredients

• 3 tablespoons olive oil
• 3 onions, chaopped
• 1 carrot, chopped
• 3 cloves of garlic, pressed
• 1 bunch kale, trimmed and sliced
• 1 pound cannellini beans, soaked overnight
• 1/4 teaspoon red pepper flakes
• 3 cans chicken broth
• 1/4 cup tomato sauce
• Salt and pepper to taste

Preparation

Step 1

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 the soaked beans, red pepper flakes, and 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 & pepper to taste.
Suggestion: Serve with big green salad and some whole-grain rolls.