Categories: Crock Pot /, Soup /
Ingredients
- 1 onion, cut into 1/2-inch pieces (about 2 cups)
- 2 carrots, finely chopped (about 2/3 cup)
- 4 cloves garlic, finely chopped
- 8 ounces dry white beans, such as cannellini, rinsed and picked over
- 6 to 8 sprigs fresh thyme, tied with a piece of kitchen twine
- 1 pound sweet or hot Italian sausage links (4 to 6 links)
- One 14.5-ounce can fire-roasted diced tomatoes
- 3 cups low-sodium chicken broth
- 1 chunk Parmesan rind, optional, plus grated Parmesan, for serving
- 1/2 cup ditalini pasta
- 2 tablespoons chopped fresh parsley
- 2 teaspoons balsamic vinegar
- Kosher salt and freshly ground black pepper
- Crusty bread, for serving
Directions
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Spread the onions over the bottom of a 6- to 7-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links.
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Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages.
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Add the Parmesan rind if using.
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Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart.
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Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board.
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Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes.
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Turn off the heat.
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Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar.
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Season to taste with salt and pepper.
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Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth.
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Notes: Including a Parmesan rind during cooking adds a complex deep of flavor. Save rinds instead of tossing them. Wrap in plastic and keep in your frige. Be sure to remove before serving.
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Also, this stew is a great way to use leftover cooked pasta. Leave out the ditalini, reduce water by 1 cup and stir 1 cup of cooked pasta (cut it up if long noodles like spaghetti or angel hair) into the finished stew along with the sausage pieces.