The first time I made this colorful soup, our home smelled wonderful. We knew it was a keeper to see us through cold winter days.
—SARAH STOMBAUGH CHICAGO, IL
PREP: 20 MIN. • COOK: 8 HOURS • MAKES: 8 SERVINGS (3 1/2 QUARTS)
1 pound bulk hot Italian sausage
6 cups chopped fresh kale
2 cans (15 1/2 ounces each) great northern beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
4 large carrots, finely chopped (about 3 cups)
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
5 cups chicken stock
Grated Parmesan cheese
1. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker.
2. Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low for 8-10 hours or until the vegetables are tender. Top each serving with cheese.