Slow Cooker Tuscan White Bean Soup
Enjoy a big bowl of Slow Cooker Tuscan White Bean Soup loaded with big, robust flavors and perfect with a side of crusty bread. Made with cannellini beans, coarsely chopped kale, chunks of sweet Italian sausage, lemon juice and pesto in Swanson® Chicken Broth, this easy, hearty, comforting soup is perfect for busy, chilly days.
Servings: 8 people
Calories: 382kcal
Ingredients
- 2 carrots diced
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- ¼ cup basil pesto
- ¼-1/2 teaspoon dried red pepper flakes
- 8 cups Swanson® Chicken Broth
- 30 ounces cannellini beans, rinsed and drained (or Great Northern or Navy beans) 2 cans
- 1 pound mild Italian sausage casings removed
- 1 bunch kale roughly chopped with stems removed
- 3 Tablespoons fresh lemon juice + 1 tablespoon lemon zest
- Salt and pepper to taste
Instructions
- Prep the vegetables by chopping the carrots and onion, and mincing the garlic cloves.
- Add the chopped vegetables to a large slow cooker along with pesto, red pepper flakes, and Swanson® Chicken Broth. Cover tightly with lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Remove lid and add in sweet Italian sausage, breaking it up into small bite-size chunks. Stir in kale, rinsed and drained cannellini beans, and lemon juice and zest.
- Cover again and cook on high for another 30-45 minutes until sausage is cooked through and soup is hot.
- Serve with Parmesan cheese to sprinkle on top. Leftover soup can be refrigerated for 3 days or frozen for up to 3 months.
Notes
Optional: If you happen to have a Parmesan cheese rind, throw that in the slow cooker with everything else. It adds wonderful flavor, but it's not absolutely necessary for this soup.
Nutrition
Calories: 382kcal | Carbohydrates: 30g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 44mg | Sodium: 1371mg | Potassium: 976mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4351IU | Vitamin C: 42mg | Calcium: 150mg | Iron: 5mg