Sunday, November 28, 2010

Slow-Cook Tuscan Sausage and Bean Soup

This was great!  I love the cooler weather just so I can enjoy great soups, stews, and chilies.  This one was delicious and to top it off, healthy.

Slow-Cook Tuscan Sausage and Bean Soup
from Weight Watchers New Complete Cookbook

12 ounces turkey sausage or kielbasa, cut into 1/4-inch thick rounds
2 cloves garlic, minced
1 onion, chopped
1 medium carrot, peeled and chopped
1 celery stalk, chopped
1/2 medium bunch kale, chopped (about 4 cups)
3 cups fat-free low-sodium chicken broth
1 (15.5 oz) can red kidney beans, rinsed and drained
1 (15.5 oz) can great Northern beans, rinsed and drained
1 (14.5 oz) can Italian seasoned diced tomatoes
1/2 cup dry red wine or water
1 teaspoon dried basil

In a slow cooker, place the sausage, garlic, onion, carrot, celery, kale, broth, kidney beans, great Northern beans, tomatoes, wine, and basil. 

Stir to combine.  Cover and cook on low until the vegetables are tender, 8-10 hours.

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