It was simple to make. I did nearly kill us, as the sausage wasn't cooked nearly long enough (think completely raw in the middle). So either brown the balls before putting them in the crockpot, or keep them in the crockpot, longer.
There was a lot of flavor, but not enough broth, thus the portions were small. Still, I'd have again.
We had with Crusty Bread.
Slow Cooker Tuscan White Bean Soup
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| Photo by ALB |
Yield: Serves 8 (serving size: about 1 1/4 cups soup, 4 meatballs, and 1 1/2 teaspoons cheese)
Ingredients
6 cups unsalted chicken stock (such as Swanson) (use 8 Cups)
1 1/2 cups chopped onion
1 cup diced carrot
1 cup diced celery
5 garlic cloves, chopped
4 fresh thyme sprigs
1 bay leaf
12 ounces dried Great Northern beans (used 1 lb.)
3 cups kale, stemmed and chopped
2 tablespoons unsalted tomato paste
3/8 teaspoon kosher salt
1 pound hot Italian sausage links, casings removed
2 tablespoons fresh lemon juice
1 ounce Parmesan cheese, shaved (about 1/4 cup)
Preparation
1. Place first 8 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours. Discard thyme and bay leaf.
2. Stir kale, tomato paste, and salt into bean mixture. Shape sausage into 32 meatballs; arrange on top of bean mixture. Cover and cook on HIGH 30 minutes or until meatballs are thoroughly cooked (more like 30 minutes and a zap in the microwave or cook for at least 60). Stir in juice. Divide soup among 8 bowls; top with cheese.
Nutritional Information
Amount per serving
Calories: 298; Fat: 9.7 g; Sat fat: 3.6 g; Mono fat: 4 g; Poly fat: 1.4 g; Protein: 21 g; Carbohydrate: 33 g; Fiber: 9 g; Cholesterol: 20 mg; Iron: 4 mg; Sodium: 629 mg; Calcium: 189 mg
Cooking Light, MARCH 2015
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