I am giving you this recipe as it was written. I used white beans instead of garbanzo beans and omitted the kale/cabbage. This is one of those flexible recipes where ingredients can be added or deleted depending on what you have in the kitchen.
Slow Cooker Italian Sausage Vegetable Soup
Courtesy of An Oregon Cottage
•1 lb. Italian sausage (any kind-ground, links, or precooked)
•4 c. beef broth
•1/2 c. dry red wine (or more broth)
•1 28-oz can diced tomatoes
•1 med. onion, chopped
•2 cloves garlic, minced
•1 15-oz can garbanzo beans (or freezer beans- and I use whatever type I have)
•2 c. chopped green cabbage, chard, kale, or spinach
•1-2 c. chopped green beans (if using frozen, thaw a bit and add with pasta)
•2 carrots, peeled and diced
•1 tsp. Italian seasoning
•1/2 tsp. black pepper
•1 c. small pasta (macaroni, orzo, ditalini, broken spaghetti, etc.)
•salt to taste
•Parmesan for serving (grated or shaved)
•Parsley for serving (optional)
1.If using uncooked sausage, cook it in a skillet until brown, drain and transfer to the bowl of a large slow cooker.
2.Combine the broth and the wine (if using) and pour over the meat.
3.Add the remaining ingredients except the last four. Cover and cook on low for about 8 hours or high for 3-1/2 to 4 hours.
4.Add the noodles (turn cooker to high if you used the low setting) and cook for another 45 minutes until the noodles are done. Salt to taste, if needed.
5.Serve with Parmesan and parsley.
Makes 8 servings
I am linking this to Foodie Friday, Souper Sunday and Fat Camp Friday!
I love a hearty soup like this during the cold winter months. Even the smell of it simmering on the stove warms me up. The red wine is a nice addition.
ReplyDeleteYum that sounds good and we're knee deep in show here, plus windy today.
ReplyDeleteLooks delicious, nice and hearty!
ReplyDeleteSoup is perfect for cold January days. Yum!
ReplyDeleteThis sounds amazing right now. I need all I can get to help warm up. Thanks for sharing!
ReplyDeleteYou can't go wrong with sausage, beans and pasta. It looks hearty and delicious. Thanks for sending it to Souper Sundays. ;-)
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