This autumn soup is loaded with nutrition, is super simple to make and hits the spot on a dark and dreary fall day. I cooked up a batch of white kidney beans also known as cannellini beans in my awesome slow cooker the other day and have been eating them like crazy. I prefer to eat beans cooked from scratch, and not from the can as much as possible. They just taste so much better and make me feel better when I do. If you don't feel like making them from scratch, you can simply use canned beans, but be sure to buy the organic kind, free of BPA. Cannellini beans and kale pair so nicely together and the added ginger adds a some extra warmth. I hope you enjoy this calcium-loaded meal as much as I did.