Kale, Olive Oil, and Parmesan Soup
Time on High: 3 1/2 Hours Time on Low: 6 Hours A simple, but delicious vegetarian dish sure to appease every palate.
2 Tablespoons of Olive Oil
1 Small Spanish Onion, sliced
3 Cloves of Garlic, minced
2 Pounds of Kale, washed and chopped
8 Cups of Fat-Free Reduced-Sodium Chicken Both
Grated Parmesan cheese
Kosher Salt and Black Pepper
Extra-Virgin Olive Oil (optional)
1. Heat olive oil in a large, heavy skillet over medium-high heat. Add onion and garlic and then season with salt and pepper. Cook 4 to 5 minutes, stirring often, or until onion begins to soften. Add in kale and cook, stirring, 2 to 4 minutes or until kale becomes bright green and tender. Remove from heat and keep in refrigerator until
2. Add broth to Crock-Pot® Slow Cooker. Cover and cook on LOW for 6 hours or on HIGH for 3 1/2 hours.
3. Add kale mixture and cook until heated through for 15 to 20 minutes. Spoon soup into individual serving bowls,
sprinkle with parmesan cheese and drizzle with extra-virgin olive oil before serving.