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Tuscan White Bean Soup
Andrew Fowler

Tuscan Sausage, White Bean and Kale Soup

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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs Italian sausage casings removed
  • 1 tbsp olive oil
  • 1 large yellow onion diced
  • 3 carrots diced
  • 3 garlic cloves minced
  • 2 cans 15 oz each cannellini beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes
  • 6 cups low-sodium chicken broth
  • 1 tsp dried rosemary
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 4 cups chopped lacinato kale
  • 1 tbsp lemon juice

Method
 

  1. Heat oil in a skillet over medium-high heat. Brown sausage for 7 to 8 minutes, breaking into bite-size crumbles.
  2. Add onion and carrots; cook 4 minutes. Stir in garlic for 30 seconds.
  3. Transfer to a 6-quart slow cooker; add beans, tomatoes, broth, rosemary, pepper, and salt.
  4. Cover; cook on low for 5 1/2 to 6 hours until carrots are tender and broth tastes fully seasoned.
  5. Stir in kale. Cover; cook on high for 15 to 20 minutes until tender but still green.
  6. Add lemon juice; taste the sausage-seasoned broth and adjust salt.