Slow Cooker Tuscan White Bean Soup

This Slow Cooker Tuscan White Bean Soup is a super easy soup recipe and I had all the ingredients on hand. Sometimes the meals can really cook themselves. Perfect for summer rainy days when you just don't have the energy to make anything and don't want to turn on the stove. Enjoy with crusty bread.


Slow Cooker Tuscan White Bean Soup

Yield:

Serves 8 (serving size: about 1 1/4 cups soup, 4 meatballs, and 1 1/2 teaspoons cheese)

Total time: 8 Hours, 45 Minutes

Recipe Time

Hands-on: 15 Minutes
Total:8 Hours, 45 Minutes

Nutritional Information

Ingredients

6 cups unsalted chicken stock (such as Swanson)
1 1/2 cups chopped onion
1 cup diced carrot
1 cup diced celery
5 garlic cloves, chopped
4 fresh thyme sprigs
1 bay leaf
12 ounces dried Great Northern beans
3 cups kale, stemmed and chopped
2 tablespoons unsalted tomato paste
3/8 teaspoon kosher salt
1 pound hot Italian sausage links, casings removed
2 tablespoons fresh lemon juice
1 ounce Parmesan cheese, shaved (about 1/4 cup)
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Preparation

1. Place first 8 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours. Discard thyme and bay leaf.

2. Stir kale, tomato paste, and salt into bean mixture. Shape sausage into 32 meatballs; arrange on top of bean mixture. Cover and cook on HIGH 30 minutes or until meatballs are thoroughly cooked. Stir in juice. Divide soup among 8 bowls; top with cheese.