Italian Sausage and Kale Soup with Homemade Parmesan Garlic Croutons

My favorite way to eat kale is in soup. This healthy, colorful, delicious soup is a keeper, especially as the fall and winter days approach.

Author: Taste of Home and Alexis Avila, A Day in the Bite

Recipe type: soup

Cuisine: italian

Prep time: 15 mins

Cook time: 9 hours

Total time: 9 hours 15 mins

Serves: 6-8

My favorite way to eat kale is in soup. As we approach the winter months, please enjoy this Italian Sausage and Kale Soup in the crockpot 9 hrs on low with homemade Parmesan Garlic Croutons

Ingredients

1 pound bulk hot Italian sausage (can use chicken sausage or pork and can use mild if you don't want it spicy!)
6 cups chopped fresh kale
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
4 large carrots, finely chopped (about 3 cups)
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon pepper
5 cups chicken stock (homemade stock is better than canned)
Grated Parmesan cheese
Half loaf of Bread, baguette
3 Cloves Garlic, peeled and lightly pressed

Instructions

In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker.
Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese.
To prepare parmesan garlic croutons, in a skillet saute garlic in olive oil over medium high heat until golden brown and discard with slotted spoon. In garlic flavored oil, fry the bread, seasoned with salt over medium heat, stirring occasionally until golden on all sides. Remove skillet from heat and add parmesan, tossing croutons to coat well.
Ladle the soup into bowls and garnish with grated parm and homemade croutons. Enjoy