Slow Cooker Vegetable Soup with Cheese Curds

Slow Cooker Vegetable Soup with Cheese Curds

  • Preparation 45 min
  • Cooking 4 h
  • Servings 6
  • Freezes Yes
Featured in RICARDO Magazine WINTER 2019 (p. 73)
  • Vegetarian
  • Nut-free
  • Egg-free

Categories

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

Note from Ricardo

Instead of using a slow cooker, the soup can be prepared on the stovetop. The cooking time will be about 40 minutes.

Personal Note

To help you with this recipe

RICARDO Slow Cooker

RICARDO Slow Cooker

69.99 $

This slow cooker is the must-have kitchen appliance for every busy family. The size of this slow cooker is perfectly adapted to RICARDO recipes.

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