Slow-Cooker Sausage and White Bean Soup

• portions: 8 servings
• temps total: 7 hours 20 minutes

Ingrédients

1 tbsp. extra-virgin olive oil

12-16 oz kielbasa, sliced

2 (15-oz.) cans white beans

2 cloves garlic, minced

1/2 onion, finely chopped

3 medium carrots, peeled and sliced

2 celery stalks, sliced

2 sprigs fresh thyme

2 bay leaves

Kosher salt

Freshly ground black pepper

4 c. low-sodium chicken broth

1 c. water

1/2 lb. kale, cut into bite-sized pieces

Freshly grated Parmesan, for serving

1/2 lb cooked ditalini

Instructions

Optional: In a medium skillet over medium heat, heat oil. Add sausage and cook until golden on both sides, 4 to 5 minutes. Remove and place in slow cooker.

Combine white beans, garlic, onion, carrots, celery, thyme and bay leaves into the slow cooker with the sausage. Season with salt and pepper. Add chicken broth and water and stir to combine. Cook on low for 6 to 7 hours or high for 3 to 4 hours.

Stir in kale and cook 10 to 15 minutes more on high, or until kale is completely wilted. Remove bay leaf and thyme.

Stir in cooked noodles

Top with freshly grated Parmesan before serving.

Nutrition

• Calories: 300
• Lipides Totaux: 13 g
• Lipides Saturés: 4 g
• Acides Gras Trans: 0 g
• Cholestérol: 20 mg
• Sodium: 847 mg
• Glucides Totaux: 24 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 3 g
• Protéines: 16 g