Ingredients

The following ingredients have 6 Servings
  • 2 cups cannellini beans (canned, drained)
  • 1/2 cup dry quinoa
  • 2 potatoes (medium, peeled and diced)
  • 1 onion (medium, diced)
  • 3 cups kale (chopped)
  • 4 cups vegetable broth (low-sodium)
  • 2 rosemary twigs (fresh)
  • 1/4 teaspoon pepper (about 2 turns of the pepper grinder)
  • 2 tablespoons extra virgin olive oil (plus more for drizzling before serving)

Instruction

  • In a bowl, add 1 cup of beans then use a blender or an immersion blender to make it into a cream.
  • In the slow cooker, add the creamed beans, the remaining whole beans, potatoes, onion, vegetable broth, rosemary, pepper, and 2 tablespoons extra-virgin olive oil.
  • Set the slow cooker low for 4-6 hours or high 2-4. Add quinoa and kale the last 30 minutes of cooking time.
  • Before serving, drizzle with extra-virgin olive oil if desired.