Soup is one of my favorite meals. Pair it with a salad or some bread and dinner is served. The sausage and seasonings add a lot of flavor, while big chunks of potato make for a satisfying meal and best of all with just a little pre-preparation, you can put all the ingredients into a slow-cooker and go and do other things…perfect for the upcoming holiday season.
Prep time: 20 minutes
Cook time: 3-7 hours
4 slices of bacon, diced
2 lbs. bulk mild sausage
2 15-oz. cans cannellini beans
6-7 c. chicken stock, divided
1 T. crushed red pepper flakes
2-3 cloves fresh garlic, finely minced
1 small yellow onion, finely chopped
2 lbs. Russet potatoes, peeled and cut into small chunks
Salt and black pepper, to taste
½ c. half and half, tempered**
3 c. fresh kale, finely chopped
½ c. grated Parmesan cheese
**Temper the half and half by adding a little bit of the hot liquid to it before stirring it into the slow cooker crock.
- Brown the bacon in a large skillet over medium-high heat for 2 or 3 minutes, stirring occasionally. Add sausage to the same skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and carefully drain excess fat from pan. Transfer bacon and sausage to a 5 or 6-quart slow cooker crock.
- Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to the slow cooker.
- Add 6 cups chicken stock, red pepper flakes, chopped onion, potatoes, and to the slow cooker and stir to combine. Season with salt and black pepper, to taste.
- Cover and cook on high for 3-4 hours or low for 6-7. Remove lid and add tempered half and half, kale, Parmesan cheese and remaining chicken stock, if necessary, to achieve the desired consistency. Stir to combine and allow 5-10 minutes for kale to soften before serving.