Thanksgiving is over, and it's time to re-group with a healthful dish that's warm and comforting. I also think the Monday after a big cooking weekend is the perfect time to pull out the slow cooker, and this Slow Cooker Vegetarian Cannellini Bean and Kale Soup that I made recently can even cook all day on low if you're at work. I used chicken stock because that's what I had in the freezer, but if you use vegetable stock and skip the shaved Parmesan, this tasty soup can easily be vegan, and whichever way you choose, I promise this is a delicious Meatless Monday option.
Photo of Slow Cooker Vegetarian Cannellini Bean and Kale Soup
from Kalyn's Kitchen
Get the recipe for Slow Cooker Vegetarian Cannellini Bean and Kale Soup from Kalyn's Kitchen.
Have you made something interesting for Meatless Monday this week? If so please share the recipe link or your recipe in the comments. You can find more Meatless Monday recipes by clicking the tag Meatless Mondays.
BlogHer Contributing Editor Kalyn Denny also blogs at Kalyn's Kitchen where she's committed to low-glycemic cooking, and at Slow Cooker From Scratch, where she features "from scratch" slow cooker recipes. Kalyn probably won't ever be a vegetarian, but she does love to make meatless dishes such as this one.
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