Ingredients
1 tbsp. extra-virgin olive oil
4 precooked sausages, such as andouille, sliced
2 (15-oz.) cans white beans
2 cloves garlic, minced
1/2 onion, finely chopped
3 medium carrots, peeled and sliced
2 celery stalks, sliced
2 sprigs fresh thyme
2 bay leaves
Kosher salt
Freshly ground black pepper
4 c. low-sodium chicken broth
1 c. water
1/2 lb. kale, cut into bite-sized pieces
Freshly grated Parmesan, for serving
Preparation
Step 1Optional: In a medium skillet over medium heat, heat oil. Add sausage and cook until golden on both sides, 4 to 5 minutes. Remove and place in slow cooker. Step 2Combine white beans, garlic, onion, carrots, celery, thyme and bay leaves into the slow cooker with the sausage. Season with salt and pepper. Add chicken broth and water and stir to combine. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Step 3Stir in kale and cook 10 to 15 minutes more on high, or until kale is completely wilted. Remove bay leaf and thyme.Step 4Top with freshly grated Parmesan before serving.
Pro tip: Use a potato masher or the back of the wooden spoon to smash some of the white beans for a velvety, more substantial broth. Editor’s Note: The introduction to this recipe was updated on September 30, 2020 to include more information about the dish. Made it? Let us know how it went in the comment section below!
