Pumpkin, White Bean, and Kale Soup

This recipe definitely needs a shorter title! The soup was thick and hearty, but seemed to need ‘something else’. Next time I might skip the ginger, and use Italian seasoning instead, and add a can of tomatoes. For now, I just sprinkled on some (not freshly grated) Parmesan and enjoyed the warm bowl.

1 c. dry Northern white beans, soaked overnight
4 c. vegetable broth
1 (14 oz.) can pumpkin
3 c. torn kale
1/2 t ginger

Add all ingredients to the crockpot, and cook on low for 8 hours.

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