Kale, Olive Oil, And Parmesan Soup

Prep Time
< 15 minutes
Cook Time
3+ hours
  • 2 tablespoons of Olive Oil
  • 1 small Spanish Onion, sliced
  • 3 cloves of Garlic, minced
  • 2 pounds of Kale, washed and chopped
  • 8 cups vegetable broth
  • Kosher salt and black pepper
  • Grated Parmesan cheese
  • Extra-virgin olive oil (optional)
  1. Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add onion, garlic, salt, and pepper; cook and stir 4 to 5 minutes or until onion begins to soften.
  2. Transfer onion mixture to your Crockpot slow cooker; add broth. Cover; cook on LOW 3 hours or until heated through.
  3. Stir in kale. Cover; cook on HIGH 15 minutes or until heated through. Spoon soup into individual serving bowls.
  4. Sprinkle with cheese and drizzle with extra-virgin olive oil just before serving, if desired.
Slow Cooker
Slow Cooker