Crock Pot Tuscan White Bean Soup with Sausage
Ingredients
The soup base
-
16
ounces
dried Great Northern beans
-
8
cups
chicken broth
-
2
medium
carrots, diced
-
2
stalks
celery, diced
-
2
cups
diced butternut squash
-
1
medium
yellow onion, diced
-
4
large cloves
garlic, pressed or minced
-
4
leaves
bay leaves
-
4
sprigs
fresh thyme
-
1 ½
teaspoons
kosher salt
-
½
teaspoon
freshly ground black pepper
The meat and greens
-
1
pound
ground Italian sausage
-
4
cups
baby kale leaves
The finishing touches
-
3
tablespoons
tomato paste
-
to taste
shaved Parmesan cheese
Instructions
- Combine the dried beans, chicken broth, carrots, celery, onion, butternut squash, garlic, bay leaves, thyme, salt, and pepper in a slow cooker.
- Cook on low for 8 hours.
- While the soup is cooking, form the sausage into small meatballs and refrigerate.
- After 8 hours, take ½ cup of the soup broth and whisk in the tomato paste until smooth, then return it to the slow cooker.
- Add the baby kale and sausage meatballs to the slow cooker.
- Cook for an additional 30 to 45 minutes until the meatballs are cooked through and the beans are tender.
- Adjust seasonings to taste and serve topped with shaved Parmesan cheese.
Nutrition Facts (estimated)
Servings
6
Calories
603
Total fat
26g
Total carbohydrates
65g
Total protein
32g
Sodium
2390mg
Cholesterol
57mg
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