This simple but flavorful Tuscan white bean soup with sausage doesn't require any pre-cooking or searing, making it a true slow-cooker meal.
Course Soup
Cuisine Italian
Keyword slow cooker
Prep Time 15 minutesminutes
Cook Time 8 hourshours30 minutesminutes
Total Time 8 hourshours45 minutesminutes
Servings 6
Calories 603kcal
Ingredients
16ouncesdried Great Northern beans
8cupschicken broth
2carrots, diced
2stalks celery, diced
2cupsdiced butternut squash
1medium yellow onion, diced
4large cloves garlic, pressed or minced
4bay leaves
4sprigs thyme
1 ½teaspoonskosher salt
½teaspoonfreshly ground black pepper
1poundground Italian sausage
4cupsbaby kale leaves
3tablespoonstomato paste
Shaved Parmesan cheese
Instructions
Pour the dry beans into the base of a 6 quart slow cooker with the chicken broth, carrots, celery, onion, butternut squash, garlic, bay leaves, thyme, kosher salt and freshly ground black pepper. Cook on low for 8 hours. Meanwhile, form the sausage into small meatballs and refrigerate until ready to cook.
Take ½ cup of the soup broth and pour into a small bowl. Whisk in the tomato paste until smooth and then add back to the slow cooker. Add the baby kale and then the sausage meatballs and cook for 30-45 minutes or until the sausage is cooked through and the beans are tender. Adjust seasonings to taste.
Serve with shaved parmesan cheese scattered on top.