Rachel and I share the same passion and love for soup, especially on a hot day. We’ve come to realize that we’re not alone in our cravings, so we’re bringing you this easy-to-make slow-cooker white bean, sausage and kale soup. It’s all about summer soups!
We need to cook the sausage first before we can throw everything into our slow-cooker. In a large skillet, brown the sausage, onions and garlic until crispy.
Throw this sausage, onion and kale mixture into a slow-cooker, along with the canned white beans, and chicken stock.
Cover and cook on high for 3 hours, or on low for 6 hours. Halfway through, you can taste and adjust seasonings accordingly. I like to serve it with a sprinkling of grated parmesan cheese on top!
This is the perfect soup to make early on in the day and just let it cook on low in your slow-cooker. It gets better the longer it sits and simmers, so by the time dinner comes around, you’ll have a tasty meal that everyone will enjoy!
Slow-Cooker White Bean, Sausage and Kale Soup
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 garlic cloves
- 1 lb ground sausage
- 4 cups chopped kale
- 2 14oz cans white beans, rinsed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 6 cups chicken stock
- 1/4 cup parmesan cheese for garnish
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil, and cook the sausage, crumbling with a wooden spoon, until brown and crispy. Stir in the onions and garlic and cook until soft. Add the kale, a handful at a time and sauté until wilted.
- Transfer the sausage and kale mixture to a slow-cooker, and add in the salt, pepper, white beans and chicken stock. Cover and cook on high for 3 hours or on low for 6 hours.
- Serve with a sprinkling of parmesan cheese. Enjoy!
