This chunky soup makes my house smell like heaven on a cold fall day. We always save a bit of this pot of goodness to serve the next evening with a BIG side of herbed mashed potatoes.
Ingredients
1lbDried cannellini or Great Northern beans
8cupVegetable broth
2Large bunches of kalestemmed and chopped
1/3cupOlive oil
1Oniondiced
18minced
1 TbspKosher or flaked sea salt
1/2tspAleppo or other favorite ground red pepper
10 to 12Turns of freshly ground pepper
1bunch Fresh thyme
3 to 4Sprigs fresh oregano
2TbspSprigs fresh oregano
2tbspVegetable oil
2lbUncooked sausage or ground porkturkey or chicken
1lbFingerling potatoes
1Lemon
Instructions
Place the beans in your slow cooker or heavy stockpot or Dutch oven. Cover with 8 cups vegetable broth and bring to a simmer. Cover and set to low temperature for 2 hours (slow cooker) or cover and place in the oven at 250F for 2 hours.
In a skillet, brown the sausage. Add all ingredients to slow cooker. Cook until everything is tender. Adjust seasoning and squeeze lemon over the soup. Stir and serve!