This is such a unique combinations that come together in this tasty slow cooker recipe that is also free of gluten.

Dawn Lopez added this recipe


  • 2 T olive oil
  • 2 medium onions, chopped small
  • 2 T minced garlic (or less if you're not a garlic fan)
  • 2 tsp. dried Italian Seasoning (contains oregano, basil, marjoram, thyme and rosemary)
  • 2 cans (15 oz. can) Cannellini beans and juice (or use 4 cups cooked cannellini beans and a little water)
  • 1 can (14.5 oz.) petite diced tomatoes with juice
  • 8 oz. finely chopped kale, washed if needed (about 8 cups finely chopped kale)
  • 4-5 cups chicken or vegetable stock (I used 4 cups, but next time I would probably use 5)
  • 4 fresh sage leaves, or 1/2 tsp. dried rubbed sage
  • 1-2 pieces Parmesan rind to add flavor (optional)
  • freshly shaved Parmesan, to garnish (optional)
  • Vegetarian Whole Wheat Pasta with Fried Kale, Tomato Sauce, and Goat Cheese from Kalyn's Kitchen

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