Rating: 4 stars
17 Ratings
  • 5 star values: 3
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Hannah Klinger
Recipe by Cooking Light March 2015

Gallery

Credit: Christopher Testani; Styling: Alistair Turnbull

Recipe Summary

hands-on:
15 mins
total:
8 hrs 45 mins
Yield:
Serves 8 (serving size: about 1 1/4 cups soup, 4 meatballs, and 1 1/2 teaspoons cheese)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

298 calories; fat 9.7g; saturated fat 3.6g; mono fat 4g; poly fat 1.4g; protein 21g; carbohydrates 33g; fiber 9g; cholesterol 20mg; iron 4mg; sodium 629mg; calcium 189mg.
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