Crock-Pot Italian Sausage Tuscan Bean and Kale Soup Recipe
This easy soup recipe is not only full of flavor but it is healthy for you too! The perfect soup for any day of the week where you want something tasty and filling.
In a large skillet on the stove-top cook the Italian sausage with the chopped onion and crumble the sausage. Cook until sausage is browned and onions are translucent. Drain off excess fat from sausage and add the cooked sausage and onions to a 6 quart or larger slow cooker.
2 Pounds Ground Italian Sausage, 1 Small Yellow Onion
Add the remaining ingredients except for the kale and stir to combine.
45 Ounces Canned Cannellini Beans, 28 Ounces Canned Crushed Tomatoes, 28 Canned Canned Diced Tomatoes, 2 Cups Water, 3 Medium Carrots, 3 Cloves Garlic, ½ Teaspoon Fennel Seeds, ½ Teaspoon Dried Oregano, ½ Teaspoon Dried Basil
Cover and cook for 6 to 8 hours on LOW.
During the last 1/2 hour of cooking, stir the roughly chopped kale into the soup and cover and continue to cook for the remaining 30 minutes.