Great to see you Carianna! REC: Slow-Cook Tuscan Sausage and Bean Soup
I made your shrimp cakes and they were fantastic!
Here is a crockpot recipe that should fit the bill. I haven't made this, but I can tell that it will be good. It should freeze really well. And it has kale. smileys/smile.gif
SLOW-COOK TUSCAN SAUSAGE & BEAN SOUP
www.RecipeGirl.com
One (12-ounce) link of turkey kielbasa sausage, cut into 1/4-inch-thick rounds
2 cloves garlic, minced
1 small onion, chopped
1 large carrot, peeled and roughly chopped
1 large stalk celery, chopped
1/2 medium bunch kale, stems removed, & leaves chopped (about 4 cups)
3 cups fat-free low-sodium chicken broth
One (15.5-ounce) can red kidney beans, rinsed & drained
One (15.5-ounce) can great Northern beans, rinsed & drained
One (14.5-ounce) can Italian seasoned diced tomatoes
1/2 cup dry red wine (or water)
1 tsp. dried basil
shredded Parmesan cheese, optional
1. In a slow cooker, combine all ingredients except Parmesan. Stir to combine. Cover and cook on low until the vegetables are tender, 8-10 hours.
Yield: 6 servings (1 1/2 cups per serving)
Nutritional Information (without Parmesan): calories 241, fat 5g (sat 5g & trans fat 0g), cholesterol 37mg, sodium 1,258mg, carbohydrates 31g, fiber 8g, protein 19g, calcium 158mg
WW POINTS: Points Plus: 6 Old Points System: 4
Tips:
*If you are preparing this recipe as Dairy Free, skip the addition of Parmesan cheese.
*If you are preparing this recipe as Gluten-Free, make sure you add in sausage that is free of gluten.
Source: Adapted slightly from Weight Watchers New Complete Cookbook
Read more:
http://www.recipegirl.com/2007/01/01/slow-cook-tuscan-sausage-and-bean-soup/#ixzz1AZabhf2a
http://www.recipegirl.com/2007/01/01/slow-cook-tuscan-sausage-and-bean-soup/
