Step 1

Heat the oil in a large heavy frying pan; add the onions and cook 4-5 minutes or until they are just starting to brown.

Step 2

Add the garlic and Italian Seasoning and cook 1-2 minutes more, being careful not to let the garlic brown.

Step 3

Spray the slow cooker with non-stick spray; then put onions and garlic into the slow cooker.

Step 4

While the onions are cooking use an immersion blender or food processor to puree the Cannellini beans with the juice, keeping them a little chunky if you prefer.  (If you’re using freshly-cooked beans I would add about 1/4 cup water.)

Step 5

Finely chop the kale (cutting away thick center ribs if you have them) and wash kale in the salad spinner if you’re using garden kale.

Step 6

Put the pureed beans, chopped kale, vegetable stock, canned tomatoes and juice, and sage leaves (or dried sage) into the slow cooker with the onion mixture.

Step 7

Add one or two pieces of Parmesan rind if desired for extra flavor.

Step 8

Cook 4 hours on high or 8-10 hours on low.

Step 9

Serve the soup hot, with strips of Parmesan shaved over if desired.

Step 10

This soup will keep for at least a week in the fridge, and it freezes well.