This rustic and hearty soup is substantial enough to serve as a main course. The sausage and seasonings add a lot of flavor, while chunks of potato make for a satisfying meal. Pair with a crisp, green side salad and dinner is served!
8servings
Prep Time 20 minutesminutes
Cook Time 6 hourshours
Ingredients
2lbs.bulk mild sausage
2 15-oz.cans cannellini beans*
6cupschicken stock
1tablespooncrushed red pepper flakes
2teaspoonminced garlic
½small yellow onionfinely chopped
2lbs.Yukon gold potatoesscrubbed and cut into small chunks
Salt and black pepper
3cupsfresh kalefinely chopped
½cupParmesan cheesegrated
Instructions
Heat a large skillet over medium-high heat. Add sausage and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and carefully drain excess fat from pan. Transfer to a 5 or 6-quart slow cooker crock.
Puree one can of undrained cannellini beans in a blender or food processor. Add to the slow cooker. Drain and rinse the other can of cannellini beans and add the whole beans to slow cooker.
Add chicken stock, red pepper flakes, chopped onion, potatoes and stir to combine. Season with salt and black pepper.
Cover and cook on high for 3-4 hours or low for 6-7. Remove lid and add kale, Parmesan cheese. Stir to combine and allow 5-10 minutes for kale to soften before serving.
Tips: For less salt, drain and rinse both cans of cannellini beans before pureeing one can with a little water.
Notes
Tips: For less salt, drain and rinse both cans of cannellini beans before pureeing one can with a little water.