Slow cooker soup…

It’s looking a lot like soup weather around here.  It has been rainy and cold for days.  The weather man is saying high of 39 with a 50% chance of snow tomorrow, but all I’m hearing is get out the cozy sweaters and have a nice bowl of soup.


-5 links of Italian sausage or turkey sausage

-1/2 tsp ground fennel

-1 Tbsp extra virgin olive oil

-1 ¼ cups low sodium chicken stock

-2 cans cannellini beans, drained and rinsed

-3 or 4 garlic cloves minced

-1/2 cup chopped onion

-1/2 cup chopped red bell pepper (optional)

-1/2 cup chopped zucchini (optional)

-4 cups kale leaves, chopped

-2 cans petite diced tomatoes, with juice

-1 tsp dried oregano

-Parmesan cheese

Brown the sausage links in extra virgin olive oil over medium-high heat, turning often (takes about 10 minutes).   Once browned, cut links into 1 inch pieces.

Put sliced sausage, drained beans, tomatoes with juice, garlic, red pepper, onion, zucchini, dried basil, dried oregano, ground fennel, and chicken stock into the slow cooker and mix. Let cook for about 2 1/2 hours on high or 5 hours on low.

Chop kale and discard any tough rib pieces.  Add kale after the 2 ½ hours (high) or 5 (low) cook time and continue to cook for 45 minutes (high) or 1 ½ hours (low).

Serve hot with parmesan cheese sprinkled on top.



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