Ingredients:

  • 1 medium yellow onion, diced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 lb dried Great Northern beans, rinsed and sorted
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 cups low-sodium vegetable broth
  • 1 bay leaf
  • 2 cups fresh kale, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Prep the aromatics. Roughly chop the onion, carrots, and celery. Make sure the pieces are roughly the same size so they cook evenly.
  2. Load the base. Add the rinsed beans, cubed potatoes, and minced garlic to the slow cooker.
  3. Season and liquid. Pour in the broth and stir in the thyme, rosemary, salt, and pepper. Submerge the bay leaf in the center of the liquid. Note: Pushing the bay leaf down prevents it from sticking to the lid.
  4. The long simmer. Secure the lid and set the slow cooker to High for 6 hours or Low for 8 hours. Do not lift the lid during the process. Lifting the lid releases heat and can add 20-30 minutes to the cook time.
  5. Texture check. Once beans are tender, remove the bay leaf. Use an immersion blender to pulse 3-4 times, blending a small portion of the beans to create a creamy base. Wait until the beans are soft enough to smash with a fork before blending.
  6. The green finish. Stir in the chopped kale and lemon juice. Let the residual heat wilt the greens for 5 minutes before serving. Note: This keeps the kale from overcooking and turning brown.
  7. Final touch. Garnish with fresh chopped parsley.