Slow Cooker White Bean Soup with Sausage

• Gluten free

• Meat

  • 1 lb Beef kielbasa sausage

• Produce

  • 2 Carrots, large
  • 2 Celery stalks
  • 2 cloves Garlic
  • 1 Onion, large
  • 1/2 tsp Thyme, dried
  • 1 16 oz bag White beans

• Canned Goods

  • 6 cups Chicken stock

• Condiments

  • 1/2 cup Pesto, fresh

Found on keviniscooking.com

Description

Directions

• Soak the beans overnight in water covering the beans by 1 inch.
• Drain the water from the beans, rinse and add chicken stock to beans in slow cooker.
• Add the chopped onion, carrot, celery and garlic.
• Cook for 6 hours in slow cooker or until beans are soft, but not mushy (See Note 1).
• Grill kielbasa, when cool enough to handle, slice into 1/2 inch pieces and add to slow cooker in last hour of cooking (See Note 2).
• Season to taste. Add tablespoon of fresh pesto on top of each bowl of soup before serving.

Nutrition