Slow Cooker Tuscan White Bean Soup

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Slow Cooker Tuscan White Bean SoupRecipe

Photo: Christopher Testani; Styling: Alistair Turnbull

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

Ingredients

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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)

Preparation

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

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.

Created date

January 2015

Nutritional Information

Calories 298
Fat 9.7 g
Satfat 3.6 g
Monofat 4 g
Polyfat 1.4 g
Protein 21 g
Carbohydrate 33 g
Fiber 9 g
Cholesterol 20 mg
Iron 4 mg
Sodium 629 mg
Calcium 189 mg