White Bean and Sausage Soup

 

Prep Time: 10 mins
Total Time: 6 hours, 10 mins
Servings: 8 

This Slow Cooker Soup is hearty, flavorful, and perfect for chilly Autum nights. Yum!

White Bean and Sausage Soup

Ingredients:

For the Soup:

2 lbs. ground Italian sausage (mild or hot)

1 medium yellow onion (diced)

3 large carrots (peeled and diced)

3 to 4 stalks of celery (peeled and diced)

3 cloves garlic (minced)

1 tsp. Italian seasoning

1 tsp. smoked paprika

Salt and pepper (to taste)

2 bay leaves

one 15 Oz. can crushed tomatoes or petite diced tomatoes (optional)

6 cups chicken broth

1 bunch lacinato or curly kale (chopped)

3 (15.5 Oz.) cans white beans (drained and rinsed)

1/2 cup freshly grated Parmesan (plus more for garnish)

1/2 cup heavy cream (optional for creaminess)

Crusty bread (for serving)

For the Topping:

1/3 cup fresh flat leaf Italian parsley (finely chopped)

2 Tbsp. olive oil

1 Tbsp. lemon juice

2 cloves garlic (finely grated)

Pinch of salt

Directions:

For the Soup:

In a skillet over medium heat, cook the sausage until browned and crumbled, about 5–6 minutes, then drain excess fat.

In your slow cooker, add browned sausage, onion, carrots, celery, garlic, beans, chicken broth, tomatoes (if using), seasonings, and bay leaves, then stir to combine.

Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until vegetables are tender.

Start a time for stirring in chopped kale during the last 20 to 30 minutes to cook, until just wilted.

For the Topping:

Mix together the ingredients in a small bowl, and top the soup as you serve in bowls. Enjoy!

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