In our house we like to do "Crockpot Monday's," since they are normally the craziest day of everyone's week it is easiest to prep the meal Sunday night and turn it on Monday morning. For the first "CP Monday" of the 2011 season I made "White Bean Soup with Sausage and Kale." from the blog My Kitchen Addiction. I made a few alterations to the original but in the end it was healthy, hearty and delicious.
My version of this yummy meal:
White Bean Soup with Sausage and Kale
- 1 pound sweet Italian sausage (casings removed)
- 1 tablespoon balsamic vinegar
- 1/2 pound dry northern white beans
- 1 yellow onion, diced
- 2 ribs celery, diced
- 3 carrots, peeled and diced
- 6 large cloves of garlic, sliced
- 6 cups chicken broth, low sodium
- 1 large bunch kale, thick stems removed and chopped
- Parmigino-reggiano cheese
Preheat a large skillet over medium-high heat and cook the sausage, breaking it up with a spatula as it browns. Once the sausage is cooked through, add the balsamic vinegar to deglaze the pan. Transfer the meat and drippings to your slow cooker.
Add the beans, onion, celery, carrot, and garlic to the meat in the slow cooker, and stir to combine. Then add the chicken broth.
If you are prepping this Sunday night, place the crockpot in the fridge until you are ready to cook, if you are an eager beaver and prepare this the morning of, turn your crockpot on and cook for 6 hours on low.
After five hours of cooking, add the kale. This will allow it to tenderize and pick up all of the flavor.
This picture does not do it the justice it deserves because my iPhone was just not cooperating with me. I will be making this again and will post a much better picture I PROMISE!
I am having this for lunch today, and I am literally staring at the clock counting down until noon....1 hour and 9 minutes to go!