Slow Cook Tuscan Sausage and Bean Soup
This light recipe is the perfect recipe to start the New Year.
Servings: 6 servings (1½ cups each)
Ingredients
- One 12-ounce link of turkey kielbasa sausage, cut into ¼-inch-thick rounds
- 2 medium garlic cloves, minced
- 1 small onion, chopped
- 1 large carrot, peeled and roughly chopped
- 1 large stalk celery, chopped
- ½ medium bunch kale, stems removed, & leaves chopped (about 4 cups)
- 3 cups fat-free low-sodium chicken broth
- One 15.5-ounce can red kidney beans, rinsed and drained
- One 15.5-ounce can great Northern beans, rinsed and drained
- One 14.5-ounce can Italian seasoned diced tomatoes
- ½ cup dry red wine (or water)
- 1 teaspoon dried basil
- shredded Parmesan cheese (optional)
Instructions
- In a slow cooker, add all ingredients except Parmesan, and stir to combine.
- Cover and cook on low until the vegetables are tender, about 8 to 10 hours.
- Ladle individual servings, and top with Parmesan cheese (if desired).
Notes
- If you are preparing this recipe as Dairy Free, skip the addition of Parmesan cheese.
- If you are preparing this recipe as Gluten-Free, make sure you add in sausage, beans and broth that are free of gluten.
- Spinach may be substituted for kale.
Nutrition
Serving: 1serving (1 1/2 cups) | Calories: 317kcal | Carbohydrates: 42g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 1263mg | Potassium: 961mg | Fiber: 11g | Sugar: 5g | Vitamin A: 3280IU | Vitamin C: 41mg | Calcium: 128mg | Iron: 10mg