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

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