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.
1lbDried cannellini or Great Northern beans
2Large bunches of kalestemmed and chopped
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
2lbUncooked sausage or ground porkturkey or chicken
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!