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Slow Cooker Kale and White Bean Soup


2 quarts of chicken or vegetable stock
1 ½ can of Great Northern Beans
2 large carrots, chopped,
2 stalks of celery, chopped
½ yellow onion, chopped
2 medium potatoes, chopped
5 tbls extra virgin olive oil
2 bunches of kale
4 cloves garlic


Drain beans and add them to your slow cooker, along with your stock, carrots, celery, onion, potatoes, salt, and half of the olive oil you set aside for this recipe. Feel free to swap out the veggies suggested for other hardy root vegetables, like cubes of squash or turnips. Cook on low for 6 to 8 hours, until vegetables are tender.
During the last half an hour of cook time, crush your garlic, and put your olive oil in a skillet on medium heat. Add your garlic to the pan, then your kale bunches, and sautée until leaves are just wilted, about 3 minutes
Add the contents of your skillet to your slow cooker, and let the slow cooker continue for another 10 minutes
Serve hot and enjoy!