Slow Cooker

Slow-Cooker Italian Sausage Bean and Vegetable Soup is for Soup.

Slow-Cooker Italian Sausage Bean and Vegetable Soup takes 20 minutes to prepare.

Slow-Cooker Italian Sausage Bean and Vegetable Soup takes 360 minutes to cook.

Slow-Cooker Italian Sausage Bean and Vegetable Soup makes 12 servings.

The ingredients for Slow-Cooker Italian Sausage Bean and Vegetable Soup are:

1 15-oz can cannellini beans, drained and rinsed
1 15-oz can pinto beans, drained and rinsed
1 15-oz can tomato sauce
1 28-oz can of whole tomatoes with basil, undrained
4 cups can chicken stock*
1 small onion*, diced
? tsp thyme
? tsp oregano
? tsp marjoram
Pinch of red pepper flakes
2 splashes of balsamic vinegar
1 lb mild Italian sausage links, cut into ? inch thick slices
1 medium kusa zucchini*, cut into chunks
1 bunch kale*, stalks trimmed off and leaves cut into thin shreds
Freshly grated Parmesan cheese for serving (not included in nutrition numbers)

Here is how you make Slow-Cooker Italian Sausage Bean and Vegetable Soup:

Plug in the slow cooker. In the slow cooker pot, combine all ingredients, except Parmesan. Stir well to combine and set slow cooker to low. Cook for at least 6 hours.Serve with fresh grated Parmesan on top.Serving Size: Makes 12 1-cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user EMPIERCE.

The nutritional information for Slow-Cooker Italian Sausage Bean and Vegetable Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 206.2

• Total Fat: 9.0 g
• Cholesterol: 31.0 mg
• Sodium: 924.8 mg
• Total Carbs: 20.1 g
• Dietary Fiber: 4.1 g
• Protein: 11.9 g

Slow-Cooker Italian Sausage Bean and Vegetable Soup is Italian cuisine.

The dietary needs meet for Slow-Cooker Italian Sausage Bean and Vegetable Soup is Low Carb