Tuscan Bean Soup

#vibes

Today was fabulous!! We had our pumpkin patch day at St. Thomas which meant a longggg day on my feet running around after excited three year olds. I knew I was going to be tired and would not feel like cooking so I got my crock pot out of course!!!! I found this recipe on Pinterest and tweaked it to make it my own.  This is such a yummy fall comfort food..I made ours meatless but this soup would be fabulous with some keilbasa or chicken thrown into the mix. I woke up and literally dumped all of my ingredients into the crockpot...done. Just the way I like it! 

Shopping List:

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 yellow summer squash, diced
• 4 cloves garlic, pressed
• ¼ teaspoon red pepper flakes
• ¼ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 quart vegetable (or chicken) broth
• 2 (14 ounce) cans cannellini beans, drained and rinsed ( I added an extra can of butter beans)
• 1 (14 ounce) can no-salt-added diced tomatoes with juices
• 3 cups chopped kale, ribs removed
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• One to two cans of cream of celery soup for texture ( cream of mushroom or chicken would work great too)

Procedure:

Literally dump everything in the crockpot and leave!

In all seriousness though..
Place all of the ingredients inside of the crockpot and cook it.. for 8 hours...season as needed!!

Enjoy!!!