Slow Cooker Vegetable Soup with Cheese Curds | RICARDO

Ingredients

• 2 celery stalks, diced
• 2 carrots, diced
• 1 parsnip, diced
• 1 leek, chopped
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tbsp (30 ml) olive oil
• 4 cups (1 litre) vegetable or chicken broth
• 1 can (19 oz/540 ml) white beans, rinsed and drained
• 1 can (14 oz/398 ml) diced tomatoes
• 1 bay leaf
• 1 thyme sprig
• 6 cups (140 g) baby kale
• 2 tbsp parsley, finely chopped
• 1/2 lb (225 g) cheese curds, roughly chopped
• Slices of country bread (optional)