Slow Cooker Tuscan White Bean and Sausage Soup

• Gluten free

• Meat

  • 1 lb Italian sausage, ground

• Produce

  • 4 cups Baby kale, leaves
  • 4 Bay leaves
  • 2 cups Butternut squash
  • 2 Carrots
  • 2 stalks Celery
  • 4 large cloves Garlic
  • 16 oz Great northern beans, dried
  • 4 sprigs Thyme
  • 1 Yellow onion, medium

• Canned Goods

  • 8 cups Chicken broth
  • 3 tbsp Tomato paste

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 1/2 tsp Kosher salt

• Dairy

  • 1 Parmesan cheese

Found on foodiecrush.com

Ingredients

• 16 ounces dried Great Northern beans
• 8 cups chicken broth
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cups diced butternut squash
• 1 medium yellow onion, diced
• 4 large cloves garlic, pressed or minced
• 4 bay leaves
• 4 sprigs thyme
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1 pound ground Italian sausage
• 4 cups baby kale leaves
• 3 tablespoons tomato paste
• Shaved Parmesan cheese

Directions

• Pour the dry beans into the base of a 6 quart slow cooker with the chicken broth, carrots, celery, onion, butternut squash, garlic, bay leaves, thyme, kosher salt and freshly ground black pepper. Cook on low for 8 hours. Meanwhile, form the sausage into small meatballs and refrigerate until ready to cook.
• Take ½ cup of the soup broth and pour into a small bowl. Whisk in the tomato paste until smooth and then add back to the slow cooker. Add the baby kale and then the sausage meatballs and cook for 30-45 minutes or until the sausage is cooked through and the beans are tender. Adjust seasonings to taste.
• Serve with shaved parmesan cheese scattered on top.