Ingredients:
NOTE: Measurements below are for a 3 quart slow-cooker, double it for a 6 quart slow-cooker
8 ounces dried Great Northern beans, or any type of dried white beans
4 cups chicken broth
1 carrot, diced
1 stalk celery, diced
1 cup diced butternut squash
1/2-1 medium yellow onion, diced
2-3 large cloves garlic, pressed or minced
2 bay leaves
2 sprigs thyme
3/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 pound ground Italian sausage, or substitue smoky high quality ham and throw it in towards the end of cooking to warm
3 cups baby kale leaves
1/2 tablespoons tomato paste
Shaved Parmesan cheese
Instructions:
Pour the dry beans into the base of a 6 quart slow cooker with the chicken broth, carrots, celery, onion, butternut squash, garlic, bay leaves, thyme, kosher salt and freshly ground black pepper. Cook on low for 8 hours. Meanwhile, form the sausage into small meatballs and refrigerate until ready to cook.Take ½ cup of the soup broth and pour into a small bowl. Whisk in the tomato paste until smooth and then add back to the slow cooker.
Add the baby kale and then the sausage meatballs and cook for 30-45 minutes or until the sausage is cooked through and the beans are tender. Adjust seasonings to taste. Serve with shaved parmesan cheese scattered on top.
(adapted from foodiecrush.com)
