Kale and white bean soup

Pick your greens. Kale, mustard, beet greens, up to you.

A slow cooker recipe. If your cooker has a sauté function, it can be all in one pot. If not, sauté the veggies in a pan before adding to the slow cooker.

Olive oil

1 cup diced onion (1 large, 2 medium)

3 large carrots, chopped

3 celery ribs, chopped

1 teaspoon each dried basil, parsley and oregeno. If you’re using fresh basil and parsley, use a good bunch of both, but add after cooking

Salt

Pepper

Red pepper flakes

2-3 cloves of garlic, minced

1 28 oz can of diced tomatoes

5 cups vegetable broth

1/2 cup brown rice

1-2 bunches kale or other greens, stripped of their stems and loosely chopped

2 cups white beans of choice. If home cooked, include bean broth. If not, add one more cup of veg stock or water

Fresh squeezed juice of lemon

Sauté onions, carrots and celery with salt until onions are translucent.

Add red pepper flakes, dried spices, and garlic and sauté for 1 minute. Do not brown the garlic!

Add Can of tomatoes. If using stovetop pot, bring to a simmer and then pour into slow cooker.

Add stock and rice, cook on high for 3 hours or low for 5.

Add kale or other greens, and continue to cook for 1 more hour.

Add beans and cook for 30 min.

Serve with lemon juice. Some grated Parmesan could be good. Some toasted bread would be great.