White Bean Slow-Cooked Stew

I made this a few of times over the winter and early spring. It's best when there is a chill in the air, but it's so darn good that I'd eat it in the middle of summer too!

3 Tbs olive oil
30oz butter beans
30oz cannellini beans
2 Tbs dijon mustard
1 1/2 Tbs thyme
Salt and pepper, garlic powder, to taste
4C vegetable broth
1/2 C basil
2 celery sticks, sliced in half lengthwise, then cut into small pieces
2 small carrot sticks, sliced in half lengthwise, then cut into small pieces
3/4 medium sized white onion
3 cloves garlic
2 shallots
1C kale, stems removed and discarded, the rest chopped (spinach works too)
Parmesan cheese

Using the stove-top-safe portion of your slow-cooker (or a sauté pan), head oil. Add onion, shallots, garlic, thyme, salt and pepper, cook for 5 minutes, stirring frequently. Add celery, carrots, dijon, cook for 10 minutes, stirring frequently. Add beans and basil, and continue cooking for another 10 minutes.

Transfer slow-cooker to it's base, and add vegetable broth. Cook on dual setting for 8 hours. Stir in kale and let set until kale is softened (about 10 minutes).

Serve in bowls, and garnish with parmesan cheese.

*I like to serve this with vegetarian Italian sausage (I like the Smart Sausage brand - you can find it in the refrigerated section of the produce aisle). Just slice it into 1/2" pieces, cook on the stovetop with a little olive oil, and sprinkle it on top of the white bean stew.