It is getting close to ending my chapter of being in college. I will be graduating with a degree in psychology and art history in May, then traveling right away to Italy and England for three and a half weeks. I am so excited because I have never left the United States! I traveled a bit around the country, but I have never ventured out. Not even to Canada, which is very close. Anyway, because of friends who have gradated or are graduating soon, I have a lot of going away parties to sadly attend.
Recently, a long-time friend decided to move to San Fran. In honor of her, we threw a going away party and all our friends were invited. That is a lot of drunken folks to feed. I find that the top easiest foods to cook for a mass of people is: Spaghetti, pizza, chili and soup. When I found this Tuscan Kale and White Bean Soup from Iowa Girl Eats on Pinterest, I knew that I found a hearty soup that looked easy enough to make. I had to double my recipe and change some of the ingredients to make it vegetarian-friendly.
Croc-pot (larger size)
1 Tablespoon of extra virgin olive oil
6 carrots, sliced
4 garlic cloves, chopped
8 cups of vegetable broth (I used the cubes where you mix water)
2 cans of great northern beans, rinsed and drained
2 cups of grated Parmesan cheese (1 cup for when cooking, 1 cup for topping when serving)
1 bushel of Kale
Salt, Pepper, Rosemary, Tarragon, Basil, etc.
1. Put all ingredients into the croc-pot.
2. Cook for 2 and a half hours on high or until carrots are soft enough.
3. Serve with a sprinkle of cheese on top.
See? So flipping easy! I got so many compliments.
The way I made it was with a ton of garlic, which I think made the dish taste so yummy. I would add anything to your taste. The original called for a sort of Italian sausage called kielbasa (never have tried it before). My boyfriend says that there is a meat-textured alternative for vegetarian that might also work if you can’t live without some meat in your soups. But I think it was fine and hearty without a meat. I already have requests from my boyfriend to make it again. I’m going to add more veggies like celery, broccoli, potatoes and mushrooms next time.