Tuscan Bean Soup (Slow Cooker)

By debjones

Ingredients

• 2 boxes (64oz) organic free range chicken broth
• 1 c. Pinot Noir
• 2 Tbsp. minced onion
• 1/2 tsp. organic garlic powder
• 1 can organic cannelli beans, drained
• 5 large organic carrots, peeled and sliced
• 1 1/2 lbs. kielbasa, boiled for 30 minutes, sliced
• 1 tsp dried basil
• 1 tsp. oregano
• 1 tsp. dried parsley
• 1/2 tsp. rosemary
• 1/2 tsp. celery salt
• 2 Turkish bay leaves
• 1/4 c. white balsamic vinegar
• 2 Tbsp. apple cider vinegar
• 1 bunch organic arugula, washed and chopped
• 1 bunch organic spinach, washed and chopped
• 1 bunch organic purple or green kale, washed and chopped
• 1 loaf sour dough bread
• butter
• salt and pepper to taste

Details

Servings 12
Preparation time 10mins
Cooking time 18mins

Preparation

Step 1

1.Soak beans overnight. Drain and boil beans. Boil sausage.
2.Add all ingredients except sour dough bread and butter to slow cooker.
3.Cook on low for 8 hours.
4.Season with salt and pepper.
5.Remove bay leaves.
6.Serve with bread and butter.