Tuscan Bean Soup

Ingredients

• ½ a large onion, finely chopped
• 2 carrots, peeled and chopped into half-moons
• 1 stalk of celery, chopped
• 2 cans Cannellini beans (540ml), drained and rinsed
• ½ a can diced tomatoes (796ml)
• 2 bay leaves
• 1 tsp salt
• ½ tsp black pepper
• 6c low sodium chicken broth
• 5c kale, ribs removed and roughly chopped
• Grated Parmigiano Reggiano, to serve

Directions

1. Add the onions, carrots, celery, cannellini beans, diced tomatoes, bay leaves, salt, black pepper, and chicken broth to a 6 qt slow cooker.
2. Cook on HIGH for 3.5 hours.
3. Add the kale and continue to cook for 30 minutes.
4. Serve with freshly grated Parmigiano Reggiano.