Eosinophilic Esophagitis Friendly Crockpot Tuscan White Bean Soup

Total time8 hr 15 min

Prep time15 min

Cook time8 hr

Eosinophilic Esophagitis Friendly Crockpot Tuscan White Bean Soup

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Ingredients

6 servings

1 lb mild italian sausage, casings removed
Johnsonville Italian Sweet Sausage Al Fresco Chicken Sausage Sweet Italian Style 11 oz Jennie-O Sweet Italian Fresh Turkey Sausage - 19.5 Oz Shady Brook Farms Sweet Italian Gluten Free Turkey Sausage In Tray 6 Count - 1.25 Lbs Honeysuckle White Sweet Italian Lean Turkey Sausage, 20 oz
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1 medium yellow onion, diced
4 cloves garlic, minced
2 cans (15 oz each) cannellini beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, with juices
4 cups low-sodium chicken broth
1 tsp dried italian seasoning
½ tsp red pepper flakes
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
4 cups lacinato kale, stems removed and leaves roughly chopped
1 parmesan rind (optional)
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This ingredient likely doesn’t work for the diet.
2 tbsp fresh lemon juice

For serving

grated parmesan cheese, for serving (optional)
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crusty bread, for serving (optional)
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Instructions

1
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Transfer the sausage to the slow cooker, leaving behind any excess fat.
2
Reduce the skillet heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Transfer the onion and garlic to the slow cooker.

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