Are the gyms crowded and they’re running low on vegetables in the grocery stores where you live? Then it must be January where you live, too. We’ve been trying to eat a bit healthier around our house— and we’ve also been trying to be very good at planning, given that my newish full-time job has been a big adjustment in cooking land. And, during this time of year, that means that the slow cooker has become my new best friend (which is one reason I am super excited for my new cookbook, Slow Cooker Revolution!) We made this soup last week and it was super easy to pop in in the morning, providing dinner upon my arrival at home, and made plenty of soup for lunch leftovers the next day.
Slow Cooker Cannellini Bean, Sausage, and Kale Stew
Adapted from Kalyn’s Kitchen
- 4 links Italian chicken sausage
- 2 cans diced tomatoes (14.5 oz) with juice
- 2 cans cannellini beans, drained
- 2 tsp. olive oil
- 4-5 cloves minced garlic
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. ground fennel seeds
- 1 1/4 cup chicken stock
- 4 cups chopped kale leaves
- Fresh Parmesan for garnish
1. Heat the oil in a skillet. Cook sausages, turning often, until browned on all sides, about 8-10 minutes. Remove sausage and once it is cooled slice into pieces about 1 inch thick.
2. Rinse cannellini beans well and let drain. Add beans, tomatoes with juices, garlic, basil, oregano, fennel, sausage, and chicken stock to the slow cooker and stir. Cook on low for 5 hours or on high for 2 1/2 hours.
3. While the stew is cooking in the slow cooker wash and chop the kale. Once slow cooker finishes, add kale and stir into the stew. Cook an additional 45 minutes on high or 1 1/2 hours on low. Serve with some Parmesan cheese for garnish.
Here’s to healthy eating!