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Slow Cooker Tuscan White Bean Soup Recipe

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This recipe for Slow Cooker Tuscan White Bean Soup, by , is from The Bielawski Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julie Bielawski


6 c. chicken stock
1 1/2 c. chopped onion
1 c. diced celery
1 c. diced carrot
5 garlic cloves, minced
4 fresh thyme sprigs
1 bay leaf
12 oz. dried Great Northern beans
3 c. kale, stemmed and chopped
2 T. tomato paste
3/8 t. kosher salt
1 lb. Italian sausage links (hot or mild), casings removed
2 T. fresh lemon juice (optional)
1/4 c. shaved Parmesan cheese

1. Place first 8 ingredients in a 6-quart 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 (or so) small bite-size meatballs, arrange on top of bean mixture. Cover and cook on HIGH 30 minutes or until meatballs are thoroughly cooked. Stir in juice. Divide soup among 8 bowls, top with cheese.

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