Slow Cooker Sausage and White Bean Soup
Share
Slow Cooker Sausage and White Bean Soup
Category
Soups and Breads
Ingredients
- 1 tablespoon Fustini's Tuscan Herb olive oil
- 4 precooked sausages, such as andouille, sliced
- 2 (15-oz.) cans of white beans
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 sprigs of fresh thyme
- 2 bay leaves
- Kosher salt & freshly ground black pepper
- 4 cups low-sodium chicken broth
- 1 cup water
- 1/2 lb. kale, cut into bite-sized pieces
- freshly grated Parmesan, for serving
Ingredients
Directions
- In a medium skillet over medium heat, heat olive oil. Add sausage and cook until golden on both sides, 4 to 5 minutes. Remove and place in the slow cooker. If your slow cooker has this option, you can cook until golden right in the slow cooker.
- Combine white beans, garlic, onion, carrots, celery, thyme and bay leaves in the slow cooker with the sausage. Season with salt and pepper. Add chicken broth and water and stir to combine. Cook on low for 6 to 7 hours or high for 3 to 4 hours.
- Stir in kale and cook 10 to 15 minutes more on high, or until kale is completely wilted. Remove bay leaf and thyme. Top with freshly grated Parmesan before serving.
Recipe Note
This is a great recipe to substitute your favorite herb-infused olive oil. Use a potato masher or the back of the wooden spoon to smash some of the white beans for a velvety, more substantial broth. Adapted from delish.com