Monday, August 3, 2015

a year and a half late Thanksgiving Soup

a year and a half late: this is the Tuscan White Bean Soup recipe that I made for my All Crock Pot Thanksgiving in 2013:
Cooking Light Tuscan White Bean Soup


6 cups unsalted chicken stock (such as Swanson) 
1 1/2 cups chopped onion 
1 cup diced carrot 
1 cup diced celery 
garlic cloves, chopped 
fresh thyme sprigs 
bay leaf 
12 ounces dried Great Northern beans 
3 cups kale, stemmed and chopped 
2 tablespoons unsalted tomato paste 
3/8 teaspoon kosher salt 
1 pound hot Italian sausage links, casings removed 
2 tablespoons fresh lemon juice 
1 ounce Parmesan cheese, shaved (about 1/4 cup)


1. Place first 8 ingredients in a 6-quart electric 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 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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