Slow Cooker Kale And Cannellini Stew Recipes
CROCK POT WHITE BEANS, BUTTERNUT SQUASH, KALE, AND OLIVE STEW
Make and share this Crock Pot White Beans, Butternut Squash, Kale, and Olive Stew recipe from Food.com.
Provided by southern chef in lo
Categories Stew
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except the cheese in the crock pot. Cook on low for 8 to 10 hours or on high for 5 to 6 hours.
- Transfer to large shallow serving bowl and sprinkle generously with grated cheese, if desired.
Nutrition Facts : Calories 621.8, Fat 4.2, SaturatedFat 0.8, Sodium 238, Carbohydrate 114.9, Fiber 27.7, Sugar 8.7, Protein 38
SLOW COOKER RIBOLLITA
Ribollita is like a heartier version of minestrone, thickened with bread and redolent with garlic. It is a beautiful soup when it's fresh from the pot, but it is also perhaps the most noble of leftovers.
Provided by Hugh Acheson
Yield 8 servings
Number Of Ingredients 16
Steps:
- Place the beans in a large bowl and add cold water to cover by 3 inches. Cover the bowl and soak the beans in the refrigerator overnight.
- The next day, pour the beans and their soaking liquid into a slow cooker. Add enough fresh water to cover the beans by 2 inches, cover with the lid, and cook on the high setting for 4 hours.
- Place a very large sauté pan over medium heat. Add the olive oil, and when the oil shimmers, add the onion. Season with salt and cook for 5 minutes, stirring every minute or so, until softened. Add the carrots, celery, butternut squash, and garlic, and cook for 5 more minutes, until starting to soften. Transfer the vegetables to the slow cooker. Add the tomatoes, crushing each one in your hand as you add it. Add the bouquet garni, 1 tablespoon salt, and 1/2 tablespoon of the red pepper flakes. Cook on the low setting for 3 hours.
- Uncover the slow cooker, remove the bouquet garni, and add the kale, bread, 1 cup of the Parmigiano-Reggiano, and the remaining 1/2 tablespoon red pepper flakes. Stir the soup well, season with more salt to taste, and serve with the remaining Parmigiano-Reggiano sprinkled on top.
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WHITE BEAN AND KALE SOUP - KALYN'S KITCHEN
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- Heat the oil in a large heavy frying pan; add the onions and cook 4-5 minutes or until they are just starting to brown.
- Add the garlic and Italian Seasoning and cook 1-2 minutes more, being careful not to let the garlic brown.
- While the onions are cooking use an immersion blender or food processor to puree the Cannellini beans with the juice, keeping them a little chunky if you prefer. (If you’re using freshly-cooked beans I would add about 1/4 cup water.)
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- Cover and cook on high-heat setting about 2 hours or until farro is tender but still chewy. Stir in kale, beans, and lemon juice. Cover and cook for 1 hour more.
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