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Slow Cooker Italian Sausage and Sweet Potato Ribollita
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1 lb Italian sausage, casings removed
  • 2 medium sweet potatoes, peeled and cut into 1-inch pieces
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 (14 oz) can diced tomatoes
  • 4 cups chicken broth
  • 2 cups chopped kale
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 4 slices stale bread, cut into cubes
  • Salt and black pepper
  • Grated Parmesan cheese, for serving

Instructions
 

  • Brown the sausage in a skillet over medium heat, breaking it up with a spoon until no longer pink. Drain excess fat and transfer the sausage to the slow cooker.
  • Add the sweet potatoes, onion, garlic, cannellini beans, diced tomatoes, chicken broth, oregano, and red pepper flakes to the slow cooker. Stir to combine. Season with salt and black pepper.
  • Cover and cook on low for 6 hours or high for 3 hours, until the sweet potatoes are tender.
  • Stir in the kale and bread cubes. Cover and cook for 20 more minutes on low until the kale wilts and the bread softens into the soup.
  • Ladle into bowls and top each serving with grated Parmesan cheese.

Notes

Stir the bread in only at the end so it thickens the broth without turning to mush. If the soup seems too thick after cooking, add a splash of broth when reheating. Leftovers keep well in the fridge for three days and reheat gently on the stovetop.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Cutting Board, Knife