Slow Cooker Vegetable Soup with Cheese Curds

Name: Slow Cooker Vegetable Soup with Cheese Curds
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 6 serving(s)
Ingredients: 2 celery stalks, diced; 2 carrots, diced; 1 parsnip, diced; 1 leek, chopped; 1 onion, chopped; 2 garlic cloves, chopped; 2 tbsp (30 ml) olive oil; 4 cups (1 litre) vegetable or chicken broth; 1 can (19 oz/540 ml) white beans, rinsed and drained; 1 can (14 oz/398 ml) diced tomatoes; 1 bay leaf; 1 thyme sprig; 6 cups (140 g) baby kale; 2 tbsp parsley, finely chopped; 1/2 lb (225 g) cheese curds, roughly chopped; Slices of country bread (optional)

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Preparation 45 MIN

Cooking 4 H
Servings 6
Freezes

Ingredients
Preparation

Ingredients

2 celery stalks, diced
2 carrots, diced
1 parsnip, diced
1 leek, chopped
1 onion, chopped
2 garlic cloves, chopped
2 tbsp (30 ml) olive oil
4 cups (1 litre) vegetable or chicken broth
1 can (19 oz/540 ml) white beans, rinsed and drained
1 can (14 oz/398 ml) diced tomatoes
1 bay leaf
1 thyme sprig
6 cups (140 g) baby kale
2 tbsp parsley, finely chopped
1/2 lb (225 g) cheese curds, roughly chopped
Slices of country bread (optional)

Preparation

In a large skillet over medium-high heat, soften the vegetables in the oil for 10 minutes, stirring occasionally. Transfer to the slow cooker. Add the broth, beans, tomatoes, bay leaf and thyme. Season with salt and pepper.
Cover and cook on Low for 4 hours (see note). The soup can be maintained on Warm for up to 6 hours. Remove the bay leaf and thyme sprig.
Add the kale and parsley. Mix well. Divide the cheese curds among six bowls and top with the hot soup. Serve with country bread, if desired.