VeganMoFo #13: Ribollita Slow Cooker Whip Up [Repost] Recipe

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Servings: 4

Ingredients

1 28oz can of peeled whole tomatoes
1lb fresh kale, cleaned and chopped
1 15oz can of cannellini beans, rinsed and drained
1 8oz can of tomato sauce
4 garlic cloves, sliced
1 medium onion, chopped
1 medium carrot, chopped
1/4 c. olive oil
6 c. vegetable broth
2 Tbsp. vegan Parmesan cheese. We recommend Parma's "Garlicky Green Parma!" cheese
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. crushed red pepper
1/2 tsp. dried parsley
1/4 tsp. cracked black pepper
1/4 tsp. sea salt

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