Categories: Soup

Ingredients

• 1 tsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 tbsp balsamic vinegar
• 4 cups washed and chopped kale
• 1 tbsp chopped oregano or 1 tsp dried
• 5 cups water
• 3 cups precooked white beans

Directions

1. The night before- Spread beans in a single layer on a large sheet tray; pick through to remove and discard any small stones or debris and then rinse well. Quick soaking method: In a large pot, cover beans by 3 inches with cold water, cover and bring to a boil. Boil for 1 minute, remove pot from heat and set aside, covered, for 1 hour. Drain soaked beans and transfer to a large pot. Cover by 2 inches with cold water, add onion and bay leaves and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, gently stirring occasionally, until beans are tender, 1 to 1 1/2 hours. Drain beans (if desired), discard onions and bay leaves and season with salt and pepper. Put in fridge.

2. Also the night before- Heat oil in a skillet over medium heat and saute onion until translucent, 3-5 minutes. Add garlic and a little salt and pepper and saute 1-2 minutes longer. Add balsamic vinegar and stir to combine. Store sauteed onion and cut-up kale in airtight (separate) containers in fridge.

3. In the morning- Combine sauteed onion, oregano, water and beans in a slow cooker. Cook on low for 6-8 hours. About 30 minutes before serving, add kale. Cook for 30 min longer, and then taste sand adjust seasonings.

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