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Slow Cooker Tuscan White Bean Soup

Photo: Christopher Testani; Styling: Alistair Turnbull

Hands-on time 15 mins
Total time 8 hrs, 45 mins
Yield

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

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)

Nutrition 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

How to Make It

  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.