Tuscan Bean, Sausage and Kale Soup
recipe adapted from What's Cookin, Chicago? originally adapted from Slow Cooker Revolution
Table salt
1 ½ pounds dried cannellini beans, rinsed and picked over
2 tablespoons extra-virgin olive oil (plus extra for serving)
4 ounces pancetta, minced
1 large yellow onion, minced
6 garlic cloves, minced
¼ teaspoon red pepper flakes
4 cups low sodium chicken broth
4 cups water
1 pound sweet Italian sausage, cooked & sliced into rounds
3 bay leaves
1 ½ tablespoons Italian seasoning
salt and pepper to taste
3 cups kale, thinly sliced
grated parmesan for serving
Dissolve 3 tablespoons table salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
Meanwhile, cook the Italian sausage. Heat a nonstick skillet over medium heat. Remove the sausage from the casings and sauté until browned. Drain the excess fat and add the sausage to the slow cooker.
Heat oil in a large skillet over medium heat until shimmering. Add pancetta/bacon and cook until lightly browned and crisp. Stir in onions, garlic and red pepper flakes and cook until onions are softened and lightly browned. Stir in 1 cup of broth, scraping up any browned bits and transfer to slow cooker.
Stir in remaining 2 cups broth, water, soaked beans, bay leaves, and Italian seasoning. Stir to incorporate all ingredients, cover and cook until beans are tender, about 9-11 hours on low or 5-7 hours on high.
Season with salt and pepper to taste and to serve, ladle soup into bowls, top with ¼ cup of kale, a sprinkling of grated Parmesan cheese, and a drizzle of olive oil if desired.
6 garlic cloves, minced
¼ teaspoon red pepper flakes
4 cups low sodium chicken broth
4 cups water
1 pound sweet Italian sausage, cooked & sliced into rounds
3 bay leaves
1 ½ tablespoons Italian seasoning
salt and pepper to taste
3 cups kale, thinly sliced
grated parmesan for serving
Dissolve 3 tablespoons table salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
Meanwhile, cook the Italian sausage. Heat a nonstick skillet over medium heat. Remove the sausage from the casings and sauté until browned. Drain the excess fat and add the sausage to the slow cooker.
Heat oil in a large skillet over medium heat until shimmering. Add pancetta/bacon and cook until lightly browned and crisp. Stir in onions, garlic and red pepper flakes and cook until onions are softened and lightly browned. Stir in 1 cup of broth, scraping up any browned bits and transfer to slow cooker.
Stir in remaining 2 cups broth, water, soaked beans, bay leaves, and Italian seasoning. Stir to incorporate all ingredients, cover and cook until beans are tender, about 9-11 hours on low or 5-7 hours on high.
Season with salt and pepper to taste and to serve, ladle soup into bowls, top with ¼ cup of kale, a sprinkling of grated Parmesan cheese, and a drizzle of olive oil if desired.
