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)

In a large skillet over medium-high heat, soften the vegetables in the oil for 10 minutes, stirring occasionally. Transfer to the slow cooker. Add the broth, beans, tomatoes, bay leaf and thyme. Season with salt and pepper.

Cover and cook on Low for 4 hours (see note). The soup can be maintained on Warm for up to 6 hours. Remove the bay leaf and thyme sprig.

Add the kale and parsley. Mix well. Divide the cheese curds among six bowls and top with the hot soup. Serve with country bread, if desired.

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