Weight Watchers Info: 6 PointsPlus per serving (plus 1 PointPlus per Tbsp. of parmesan)
Ingredients
1 15 oz can cannellini beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
15 oz can tomato sauce
2 15 oz cans of diced tomatoes, undrained
2 15 oz can chicken stock
1 small onion, diced
½ tsp thyme
½ tsp oregano
½ tsp rosemary
1 tsp basil
Pinch of red pepper flakes
Pinch of fennel seeds
2 splashes of red wine vinegar
1 lb mild Italian sausage links, cut into ½ inch thick slices
1 medium zucchini, cut into chunks
2 kale (or collard green) leaves, stalks trimmed off and leaves cut into thin shreds
Kosher salt and ground pepper
Freshly grated Parmesan cheese for serving
Instructions
Plug in the slow cooker. In the slow cooker pot, combine both beans, tomato sauce, diced tomatoes, chicken stock, onion, thyme, oregano, rosemary, basil, red pepper flakes, fennel and red wine vinegar. Stir well to combine and set slow cooker to low. Cook for at least 6 hours.
In a large skillet over medium high heat, saute sausage until lightly browned and cooked through. Add sausage to the slow cooker and stir to combine. Stir in the zucchini and kale and cook on high for 30 minutes. Serve soup with Parmesan cheese on top.
Recipe by The Taste Place at https://www.thetasteplace.com/slow-cooker-italian-sausage-and-vegetable-soup/