Print

Cozy Slow Cooker White Bean and Sausage Soup

slow cooker white bean and sausage soup - featured image
Print Recipe

A hearty and comforting slow cooker soup featuring creamy white beans, savory Italian sausage, and fresh kale, perfect for chilly fall days.

Ingredients

Scale
  • 2 cups dried cannellini beans, soaked overnight (or 4 cups canned, rinsed and drained)
  • 1 pound sweet or spicy fennel Italian sausage, sliced or crumbled
  • 4 cups chopped kale, tough stems removed (about one bunch)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 6 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
  • 1 cup water
  • 2 tablespoons olive oil

Instructions

  1. If using dried cannellini beans, rinse and soak them overnight in plenty of cold water (8–12 hours). Drain and rinse before cooking.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage, breaking it into bite-size pieces. Cook for 5–7 minutes until browned and cooked through. Remove with a slotted spoon and set aside, leaving the fat in the pan.
  3. In the same skillet, add diced onion, sliced carrots, and chopped celery. Sauté over medium heat for about 5 minutes until softened and fragrant. Add minced garlic and cook for 1 more minute, stirring constantly.
  4. Transfer sautéed vegetables and browned sausage to the slow cooker. Add soaked and drained beans (or canned beans if using), dried rosemary, thyme, bay leaf, chicken broth, and water. Stir gently to combine.
  5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. If using canned beans, reduce cooking time to 3–4 hours on low.
  6. About 30 minutes before the end of cooking, wash and chop kale, removing tough stems. Add kale to the slow cooker, stir, recover, and continue cooking until kale is tender but still bright green.
  7. Remove bay leaf, taste the soup and adjust salt and pepper as needed. If soup is too thick, stir in extra broth or water. Serve hot.

Notes

Brown the sausage properly to add deep flavor. Soak dried beans overnight to reduce cooking time and improve digestibility. Add kale in the last 30 minutes to keep it vibrant and slightly chewy. Adjust salt cautiously as sausage contains salt. If soup is too watery, cook uncovered on high for 15–20 minutes to reduce.

Nutrition

Keywords: slow cooker soup, white bean soup, sausage soup, kale soup, fall recipe, easy dinner, crockpot soup, healthy soup

Find it online: https://tastytuck.com/cozy-slow-cooker-white-bean-and-sausage-soup-recipe-easy-and-perfect-for-fall/