Photo: Christopher Testani; Styling: Alistair Turnbull
Serves 8 (serving size: about 1 1/4 cups soup, 4 meatballs, and 1 1/2 teaspoons cheese)
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.