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Crock pot sausage, pepper & cannellini bean soup by Cindy Hoover serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Crockpot Sausage, Peppers,andCannellini Bean Stew with Parmesan Cheese

Ingredients:

Onions

Green bell pepper

Red bell pepper

1 Tbsp

Olive Oil

Italian sausage links

2 cans

Cannellini beans, rinsed

2 cans

Diced Petite tomatoes

1 Tsp

Dried Basil

1 Tsb

Dried Oregano

Pepper to taste

1 Tsp

Ground fennel

4 cups

Chicken broth

Grated Parmesan Cheese

Bay leaves

Directions:

Chop onions, red bell pepper and green bell pepper into pieces about 1/2 inch square. Heat olive oil in a large frying pan, then sauté onions and peppers until they begin to soften. Add to slow cooker.

Remove casing from Italian sausage and add to frying pan, adding a bit more olive oil if needed. Brown sausage well, breaking apart with turner as it cooks. Rinse well and add to slow cooker.

rinse beans with cold water, then add to slow cooker. Add tomatoes with juice, dried basil, dried oregano, ground fennel, black pepper and bay leaves to slow cooker. Pour chicken stock over other ingredients and stir to combine. Cook on high about 4 hours or on low all day. Serve hot with freshly grated Parmesan cheese sprinkled on stew.

from Epicurious.com

Categories:

Soups