Whoever invented the slow cooker deserves a medal in my opinion! I love that you can just throw all your ingredients into the pot, switch it on, let the magic happen and a few hours later you get a tasty dish. It also helps that there is minimal washing up…always a winner in my book!
I have practiced this soup 2 ways. The first batch I sautéed the onion, carrots and celery until the onion started to soften. The second batch I skipped that part and just put everything in the slow cooker. I couldn’t really tell the difference between the two. If you prefer to saute your vegetables beforehand go ahead but the soup turns out just as great missing that step.
This soup freezes well so is great if you like batch cooking, or like me cooking for one and tend to freeze nearly everything! Plus it’s always handy to have soup in the freezer when you need something to warm you up as the cold Autumn weather begins.
-1 red onion, finely diced
-2 carrots, trimmed, peeled and diced
-2 sticks of celery, trimmed and diced
-200g curly kale, washed, tough stems removed and shredded
-1.2 Ltr. vegetable stock
-1 x 400g tin of cannellini beans, drained and rinsed well
-1 bouquet garni
-salt & pepper to taste.
How To Make
If sautéing the onion, carrots and celery first, heat 1Tbsp. of olive oil in a saute pan and saute the vegetables until the onion starts to soften.
Put all ingredients in to the slow cooker and cook on low for 7 hours. Stirring occasionally.
Soup is ready when the vegetables are cooked through. Remember to discard the bouquet garni!
If you’re freezing this soup, decant into suitable containers, allow to cool then place in the freezer.