Slow Cooker Italian Soup

This was inspired by Skinny Taste’s recipe. I used a combo of hot and sweet sausage, kicked up the heat and used kale. If you slow cooker does not have a sauté option – use a skillet on your stove to sauté the sausage and mirepoix, then add to the slow cooker.

1 lb pf hot and sweet italian sausage
1/2 c chopped onion
1/2 c chopped carrot
1/2 c chopped celery
3 cloves garlic, minced
1 tbsp red pepper flakes
3 c chicken broth
1 can crushed tomatoes
1 can cannellini beans, rinsed
2 bay leaves
4 c chopped dinosaur kale
1/4 c pecorino cheese, grated

Turn your Cooker on sauté add sausage and cook until brown, breaking it up as it cooks. Add the onions, carrots, celery, red pepper flakes and garlic and cook until softened. Add broth, tomatoes, beans, bay leave and black pepper to taste.

Cover and cook on high for 4 hours or low for 8. Discard bay leaf, add kale and cook for 30 minutes longer on low.

Serve topped with cheese.

Serves 6.

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