Start it in the morning and eat it for dinner at night – what could be easier? This slow cooker recipe adapted from Cooking Light can be made for vegetarians or consumed by carnivores as well. It takes only 10 – 15 minutes to prepare and 8 + hours to cook.
6 c. chicken stock
1 1/2 c. chopped onion
1 c. diced carrot
1 c. diced celery (may be omitted)
5 cloves garlic, chopped
2 tsp. dried thyme
1 bay leaf
12 oz. Great Northern white beans
4 c. kale
2 T. tomato paste
1/2 tsp. kosher salt
1 c. turkey sausage crumbles (such as Jimmy Dean) – omit if going vegetarian. Any type of sausage may be used, including small meat balls. You could also add small shrimp as a variation.
2 T. lemon juice
1 oz. grated Parmesan or other grated cheese as desired
1. Place first 8 ingredients in a slow cooker. Cover and cook on low for 8 hours until beans are soft.
2. Remove bay leaf. Stir in kale, tomato paste, salt, and turkey crumbles or other option, if using. If it’s too thick add a little water. Cover and cook on high for 30 additional minutes. Stir in lemon juice.
Divide soup into bowls, top with cheese.