• 1 Rating



  • Coat slow cooker bowl with nonstick cooking spray.

  • Place onion, sun-dried tomatoes, garlic, broth, tomato paste, rosemary, oregano, 1/4 tsp of the salt and the black pepper in slow cooker. Stir to blend. Stir in beans and place kale on top.

  • Cover and cook on HIGH for 4 hours or LOW for 6 hours.

  • Add remaining 1/4 tsp salt. In a large bowl, toss sauce with cooked linguine and olive oil. Stir in Parmesan and sprinkle with pine nuts.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

487 calories; 17 g total fat; 45 mg cholesterol; 762 mg sodium. 72 g carbohydrates; 23 g protein;


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0