With the weather at negative 18 today in Northeast Ohio, I thought what could be better than a hot bowl of soup?! Before you make this soup, see the dangers of using canned beans here.
KALE AND CANNELLINI BEAN SOUP
1 small onion chopped 4 cloves garlic, chopped 1 bunch lacinato kale, chopped 3 cups cooked cannellini beans 1 32 oz jar of tomatoes, chopped 1 cup vegetable broth 1 Tbsp sea salt pepper to taste Layer all ingredients in order into a Crockpot. Set on low for 4 hours. Enjoy as is or with a dollop of pesto. If you have a meat eater counterpart, you can also sauté lean local chorizo to sprinkle on top.