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 1/2 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.
Slow Cooker Tuscan White Bean Soup with Sausage
Amount Per Serving
Calories 603Calories from Fat 234
% Daily Value*
Saturated Fat 9g56%
Vitamin A 12973IU259%
Vitamin C 97mg118%
* Percent Daily Values are based on a 2000 calorie diet.
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