Fructose Free Crockpot Tuscan White Bean Soup
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Learn more →Ingredients
6 servings
- 1 lb mild italian sausage, casings removed
- 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
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 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)
- 2 tbsp fresh lemon juice
For serving
- grated parmesan cheese, for serving (optional)
- crusty bread, for serving (optional)
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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