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Sausage and White Bean Soup*

Estimated Prep Time: 15 minutes
Cook Time: 8 hours
Servings: 6

1 Tbsp olive oil
2 lbs sweet Italian sausage, meat pushed out of casings
1 medium onion, finely chopped
1 Tbsp minced garlic
1 14.5-ounce can cannellini beans, drained
2 Tbsp tomato paste
1 tsp black pepper
1 Tbsp quick-cooking tapioca
1 14.5-oz can chicken broth
1 head escarole, washed and chopped into bite-sized pieces
1/3 cup grated Parmesan cheese

In a large skillet, over medium heat, warm olive oil; add sausage meat and onions; cook until sausage is browned and onions are soft, about 7 minutes. Drain off any fat.

Add sausage and onion mixture to the slow cooker crock, then add all remaining ingredients, except escarole and Parmesan. Mix gently until tomato paste dissolves.

Cover and cook on low for 7 hours. Add chopped escarole; stir well and cook 1 hour more. Serve in individual bowls, topped with grated Parmesan cheese.

Approximate nutritional content: Calories: 489, Protein: 28g, Net Carbs: 12g, Fat: 34g, Cholesterol: 94mg, Sodium: 1,600mg

Everyday Low-Carb Slow Cooker Cookbook