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.
If your kale is thin and tender, just snip off the bottom of the stems with kitchen shears. If the stems are thicker, you’ll need to remove them from the leaves completely. Place each leaf on a cutting board, fold the leaf in in half lengthwise, and use a knife to carefully slice away the stem.
