Ingredients:

  • 1 tablespoon Olive Oil
  • 680 g (1.5 lbs) Italian Sausage (mild or hot), casings removed
  • 1 large Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 Celery Stalks, diced
  • 4 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Oregano
  • 2 large Dried Bay Leaves
  • 400 g (14.5 oz) can Canned Diced Tomatoes, undrained
  • 2 x 425 g (15 oz) cans Cannellini Beans, rinsed and drained
  • 4 litres (6 cups) Chicken or Vegetable Stock (low sodium)
  • 1 tablespoon Balsamic Vinegar
  • 140 g (5 oz) bag Fresh Spinach or Kale, roughly chopped
  • 1 tablespoon Fresh Rosemary, finely minced (or 1 teaspoon dried)
  • Salt (Kosher or Sea), to taste
  • Black Pepper, freshly cracked, to taste
  • Parmesan Cheese, for garnish (shaved or grated)

Instructions:

  1. Prepare the Mise en Place: Dice the onion, carrots, and celery (the 'mirepoix'). Mince the garlic and chop the greens. Rinse the beans.
  2. Sear the Sausage (Recommended): Heat the olive oil in a large skillet over medium-high heat. Add the sausage and break it up. Cook until browned and mostly cooked through (about 5-7 minutes).
  3. Sauté the Aromatics: Drain off any excess fat from the skillet. Add the diced onion, carrots, and celery to the sausage. Sauté for 5 minutes until vegetables begin to soften.
  4. Add Garlic and Herbs: Stir in the minced garlic, dried thyme, and oregano. Cook for 1 minute until fragrant.
  5. Load the Crockpot: Transfer the sausage and vegetable mixture into the slow cooker basin.
  6. Add Liquid and Bulk: Pour in the diced tomatoes, rinsed beans, and stock. Add the bay leaves and balsamic vinegar.
  7. Cook: Secure the lid. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The soup is ready when the vegetables are completely tender.
  8. Enhance Texture (Optional): After the cooking time is complete, remove the bay leaves. Scoop out about 1 cup of the soup (mostly beans and broth) and blend it briefly, or mash it with a fork. Return this mixture to the crockpot to create a creamier, thicker broth.
  9. Stir in the Greens: Add the chopped spinach (or kale) and fresh rosemary. Stir until the greens have wilted (5–10 minutes).
  10. Final Seasoning Check: Taste the soup. Now is the time to add salt and pepper. Adjust the seasoning until the flavour sings.
  11. Serve: Ladle into bowls and garnish generously with fresh Parmesan cheese.