White Bean Soup with Kale and Cheese Toast  (Slow Cooker)
The Fountain Avenue Kitchen
The Fountain Avenue Kitchen
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Ingredients

  • 8 cups
  • 2 quarts
  • 1 pound dried white beans
  • 1 ham hock
  • 1 large onion
  • 3 carrots
  • 2 stalks celery
  • 4 sprigs fresh thyme
  • 1 bunch fresh kale
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 12-14 slices baguette
  • 8 ounces
  • 1 cup shredded cheese
  • 10 minutes
  • 350 degrees or

Instructions

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