Slow Cooker Minestrone with Kale & Kielbasa

Slow Cooker Minestrone with Kale & Kielbasa
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 package (14 ounces) kielbasa, cut in 1-inch slices
  • 4 medium carrots, peeled and cut in ½-inch slice
  • 2 medium zucchini, cut in ½-inch slices
  • 2 ribs celery, cut in ½-inch pieces
  • 1 small onion, chopped
  • 1 bulb fennel white part only, thinly sliced
  • 2 cloves garlic, minced
  • 2 cans (14.5 ounces each) diced tomatoes
  • 2 cans (14.5 ounces each) chicken broth
  • 1 can ( 15 ounces) red kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 teaspoon dried Italian seasoning
  • 1 ½ teaspoons salt
  • ½ teaspoon coarse black pepper
  • 2 cups chopped kale
  • 1 cup ditalini pasta
  • Chopped parsley
  • Grated fresh Parmesan cheese

Directions

  1. In a slow cooker crock, combine all ingredients except kale, pasta, parsley and Parmesan cheese.
  2. Cover slow cooker and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours. If using LOW, turn slow cooker to HIGH. Add kale and pasta. Cook for 30 minutes.
  3. Sprinkle with parsley and Parmesan cheese before serving.

Serves: 8-10

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