Slow Cooker Tuscan Sausage and White Bean Soup

• •1 lb Mild Italian sausage (casings removed)
• •1 piece Yellow onion (diced)
• •2 piece Carrots (sliced into coins)
• •2 piece Celery stalks (sliced)
• •4 piece Garlic (cloves, minced)
• •2 piece Cannellini beans (15 oz cans, rinsed and drained)
• •1 piece Diced tomatoes (14.5 oz can, with juices)
• •4 cup Low-sodium chicken broth
• •1 tbsp Dried Italian seasoning
• •1 tsp Fresh rosemary (finely chopped)
• •2 cup Lacinato kale (stemmed and roughly chopped)
• •0.5 cup Heavy cream
• •0.5 cup Parmesan cheese (freshly grated, plus more for garnish)
• •0.5 tsp Salt (or to taste)
• •0.3 tsp Black pepper (freshly cracked, to taste)

Instructions

1. 1

   In a skillet over medium-high heat, brown the Italian sausage, breaking it into bite-sized crumbles until fully cooked through, about 5 to 6 minutes. Drain off excess grease and transfer the sausage into the crockpot.

2. 2

   Add the diced onion, carrots, celery, minced garlic, drained cannellini beans, diced tomatoes with their juice, chicken broth, Italian seasoning, and rosemary to the crockpot. Stir well to combine all ingredients.

3. 3

   Cover and cook on LOW for 6 to 7 hours or on HIGH for 3.5 to 4 hours, until the vegetables and beans are completely tender.

4. 4

   Uncover and stir in the chopped kale and heavy cream. Replace the lid and let cook on HIGH for an additional 15 minutes until the kale is wilted and tender.

5. 5

   Stir in the grated Parmesan cheese until melted and incorporated. Season with salt and black pepper to taste, and serve hot.

Chef's Tips

• 💡For an even richer depth of savory flavor, toss a leftover Parmesan cheese rind into the slow cooker at Step 2 and remove it before serving.
• 💡If you prefer a naturally thicker soup body, lightly mash about one-third of the white beans against the side of the crockpot with a wooden spoon right before stirring in the cream.