This recipe was a combo of a recipe and the fact that I just had left over vegetables that needed to be used up. It cooked up really well and though my kids didn’t enjoy it as much, I certainly did. It’s hearty and warm for a nice cold day. A friend gave me this recipe and I added my changes in.
3 cans cannellini beans undrained
1 onion chopped up
4 cups raw kale <- I had half kale half collard greens
4 cups chicken broth <- I used Turkey broth that I made from Thanksgiving
4 tomatoes chopped
3 teaspoons dried Italian herb seasoning.
1 cup chopped parsley ( fresh)
8 garlic cloves minced
Original recipe didn’t call for carrots but I cubed up the left over carrots that were on hand about a cup and a half worth.
Salt and Pepper to taste
Dump everything into the crock pot. Cover and cook for 5-6 hours. Hard directions right? Save your strength for eating the soup!
I really liked this soup, it was a nice change from other’s I’ve tried and just hit the spot. Didn’t need to add salt into this at all, my broth was cooked and seasoned plenty so do not add any salt until you have tested it out. There’s nothing like ruining an entire pot of soup when you add too much salt!