AuthorMaria
3 ½ cups dried cannellini beans
2 cups onion, diced
2 cups carrots, sliced
2 tbsp garlic, minced
2 cups tomatoes, diced (or 14oz can diced tomatoes)
4 cups kale, tough stems removed and leaves chopped
1 tbsp fresh thyme leaves
1 bay leaf
8 cups vegetable broth
salt and pepper, to taste
¼ cup shredded Parmesan cheese, for garnish
1
Place all ingredients except for Parmesan cheese in a slow cooker. Season with salt and pepper. Cover and cook on low heat for 8 hours. Discard the bay leaf. Serve topped with Parmesan cheese. Enjoy!
CategoryDairy-Free, Fall, Gluten-Free, Main Dish, Nut-Free, Slow Cooker, Summer, Vegan, Vegetarian
Ingredients
3 ½ cups dried cannellini beans
2 cups onion, diced
2 cups carrots, sliced
2 tbsp garlic, minced
2 cups tomatoes, diced (or 14oz can diced tomatoes)
4 cups kale, tough stems removed and leaves chopped
1 tbsp fresh thyme leaves
1 bay leaf
8 cups vegetable broth
salt and pepper, to taste
¼ cup shredded Parmesan cheese, for garnish
Directions
1
Place all ingredients except for Parmesan cheese in a slow cooker. Season with salt and pepper. Cover and cook on low heat for 8 hours. Discard the bay leaf. Serve topped with Parmesan cheese. Enjoy!
This Post Has 0 Comments