Sausage Fennel Minestrone
By chefkk
Ingredients
- 1 qt low sodium chicken broth
- 2 cups water
- 2 Tbsp tomato paste
- 1 chopped onion
- 1 cup diced fennel
- 1/2 cup chopped celery
- 1 14 oz drained cannellini beans
- 1/2 tsp kosher salt
- 1 28 oz crushed tomatoes
- 1 bay leaf
- 1/2 tsp dried thyme
- 1 lb. hot italian sausage (casing removed)
- 2 cups cooked orecchiette
- 2 cups chopped kale
Details
Preparation
Step 1
In a slow cooker combine chicken broth, water, tomato paste, onion, fennel, celery, cannellini beans, salt, tomatoes, bay leaf and thyme.
In a nonstick skillet, saute sauage, breaking into pieces until browned, 5 min. Drain on a paper towel- lined plate, then add to the slow cooker. Cover and cook on high 4 hr. Stir in orecchiette and kale.
Makes 12 cups. 1 cup serving- 255 cal; 12.5 g fat; 23 g carb; 12 g protein; 3 g fiber
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