Tonight we had a simple soup that Paula made in the slow-cooker. It was called Tuscan White Bean Soup.

Start by adding 6 cups of chicken broth, 1 1/2 cups of chopped onion, 1 cup diced carrot, 1 cup of diced celery, 5 minced garlic cloves, 4 thyme sprigs (or a teaspoon of chopped thyme), 1 bay leaf and 1 14.5 ounce can of cannelini beans. Cover and cook on LOW for 7-8 hours. Discard the bay leaf. At this point, stir in 1 bunch of stemmed and chopped kale, 2 tablespoons of tomato paste, and a little salt to taste. Remove 1 pound of sweet Italian sausage from its casings and shape into meatballs. Add to the soup and cook at HIGH for another 30 minutes (or until they are cooked through…). Stir in 2 tablespoons of lemon juice and it will be time to enjoy. If you want to add a little bit extra flavor, add a little shaved or grated Parmesan cheese to the soup after serving it.

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