Slow Cooker Tuscan White Bean Soup with Sausage
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.
Servings 6
Calories 603kcal
Ingredients
- 16 ounces dried Great Northern beans
- 8 cups chicken broth
- 2 carrots , diced
- 2 stalks celery , diced
- 2 cups diced butternut squash
- 1 medium yellow onion , diced
- 4 large cloves garlic , pressed or minced
- 4 bay leaves
- 4 sprigs thyme
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound ground Italian sausage
- 4 cups baby kale leaves
- 3 tablespoons tomato 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.
Nutrition
Calories: 603kcal | Carbohydrates: 65g | Protein: 32g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 2390mg | Potassium: 2055mg | Fiber: 18g | Sugar: 5g | Vitamin A: 12973IU | Vitamin C: 97mg | Calcium: 274mg | Iron: 7mg