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Italian Sausage Kale and White Bean Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 4 cups chopped kale
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions
 

  • Heat a skillet over medium heat and add the Italian sausage. Cook until browned, breaking it into crumbles as it cooks. Add the diced onion and minced garlic and cook for 2 more minutes until the onion softens.
  • Transfer the sausage mixture to the slow cooker. Pour in the chicken broth, white beans, and Italian seasoning. Stir to combine.
  • Cover and cook on low for 6 hours.
  • Stir in the chopped kale during the last 30 minutes of cooking so it wilts but keeps some texture.
  • Taste and season with salt and pepper as needed. Ladle into bowls and top with grated Parmesan cheese before serving.

Notes

Stir the kale in only at the end so it stays bright green instead of turning overly soft. If you prefer a thicker broth, mash a few beans against the side of the pot before adding the kale. Leftovers reheat well the next day and the flavors deepen slightly in the fridge.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Skillet