Leon’s first tooth broke through yesterday and his second one is right at the surface. Homeboy is only 5 months old. How is this happening?!
That being said, he’s currently yelling like a wild man and chewing anything he can get his hands on, so this is going to be short & sweet.
And really the only thing that needs to be said anyway is that you really need this soup. You neeeeeeed it.
There’s tender, sweet kale. Soft, slow cooked white beans. A heaping cup of parmesan cheese. And bacon. It’s topped with crispy bits of crumbled bacon.
As if all of that isn’t enough, this soup is also a crockpot soup. Shout out to all my baby mamas & hard working ladies. And pretty much anyone else who doesn’t have time to slave over dinner every night. Does that apply to you? I thought so.
Soak some beans tonight, get in your kitchen for 10 minutes tomorrow, and have yourself a big bowl of delicious for dinner. Its that easy.
Check out some of my other Fall & Winter Recipes!
Crockpot Kale, Parmesan & White Bean Soup
- 1 lb (about 3 cups) dry white beans (I used Great Northern), soaked*
- 1/2 medium onion
- 4 cloves garlic
- 12 oz (approx. 10 cups) curly leaf kale**
- 8 cups water
- 1 tsp paprika
- 3 tsp sea salt
- 1 tsp fresh ground black pepper
- 1 cup grated parmesan
- 12 slices bacon, cooked
Dice the onion and finely mince the garlic cloves. Add the chopped kale (see recipe notes for info), onion, garlic, soaked beans (see recipe notes), and water to a crockpot. Mix together the ingredients as much as possible. Place the lid on the crockpot and cook on high for 4-6 hours, or until the beans are tender. Or keep the crockpot on low and allow to cook all day (8+ hours).
About 30 minutes or so before serving, turn off the crockpot and stir in the salt, pepper, paprika, and grated parmesan cheese. Stir until the cheese has melted into the soup in order to keep it from clumping. Put the lid back on and allow the flavors to come together for 30 more minutes.
Serve up your steaming hot soup with a sprinkle of parmesan and a piece of crumbled bacon on top!
*Cover our beans with cold water and let soak overnight. Drain and rinse them in the morning before making the soup.
**I use a 12 oz bag of kale that has already been washed and chopped to make this recipe even easier! You can choose to remove the pieces of stalk, or leave them on. The stalks will soften in the crockpot while cooking!
Thanks for reading loves!
Don’t forget to tag us @ahintofgarlic on Instagram and Facebook if you try this recipe. I love hearing from you guys & seeing your beautiful photos.