Pescatarian Crockpot Tuscan White Bean Soup
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Learn more →Ingredients
6 servings
- 1 lb mild italian sausage, casings removed
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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)
Can be omittedparmesan rind
- 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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