Guest blogger today is a fellow apron-lover Amy from The Handmade and Natural Life. My name is Amy Fratto and I am a married mom of 3: a 5-1/2 year old boy and 4- 3/4 year old girl boy twins. I love to be creative; sewing, paper crafting, making jewelry, and cooking. I love to try to cook healthy and natural, but it isn’t always easy with 3 little ones running around. My goal is to try to find the balance in being healthy, natural, and creative while living life!
This recipe is from Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann. I changed it a little because, when I first made it, I read the recipe wrong and used more bean and more tomato puree. It also calls for sausage which I leave out because I am not a fan.
White Bean and Kale Tomato Soup
Three cans of 14 ounce vegetable broth (I’ve tried this with chicken broth but it is definitely better with veggie broth)
One 28 ounce can of tomato puree
Three 15 ounce cans of great northern beans
1/2 cup of brown rice
1 medium yellow onion chopped
2 cloves of garlic, crushed
2 teaspoons dried basil (I don’t use basil)
salt and pepper to taste
1 pound of Kale, stems removed, chopped
1 pound of sweet Italian sausage (optional) cooked all the way through, cooled, and thickly sliced
Combine the broth, tomato puree, beans, rice, onions, garlic, and basil in the slowcooker; season with salt and pepper and stir. Cook on low for 5-7 hours.
Stir in kale and sausage (if using) and continue to cook for 20-30 minutes. Serve with grated Romano/Parmesan cheese.
This can be cooked on the stove also. Cook for about 45 minutes total adding the kale at the very end.
Come back tomorrow for another delicious CROCK-tober recipe. And grab our button!