Recipe
Ingredients
- 4 ounce pancetta (cubed)
- 2 pounds bulk mild sausage
- 2 cans cannellini beans (15 ounce size)
- 6-7 cups chicken stock (divided)
- 1 tablespoon crushed red pepper flakes
- 2-3 cloves fresh garlic (finely minced)
- 1 small yellow onion (finely chopped)
- 2 pounds Russet potatoes (peeled and cut into small chunks)
- 3 inch piece of hard Parmesan cheese rind (optional)
- Salt and black pepper (to taste)
- ½ cup half and half (tempered**)
- 3 cup fresh kale (finely chopped)
- ½ cup Parmesan cheese (freshly grated)
Instructions
- Brown pancetta in large skillet over medium-high heat for 2 or 3 minutes, stirring occasionally. Add sausage to the same skillet and brown, breaking it up into small bite-sized chunks with a spatula while it cooks. Remove from heat and carefully drain excess fat from pan. Transfer pancetta and sausage to a 5 or 6-quart slow cooker crock.
- Puree one can of cannellini beans (undrained) in a blender or food processor. Drain and rinse the other can of cannellini beans and add the puree and whole beans to slow cooker crock.
- Add 6 cups chicken stock, red pepper flakes, chopped onion, potatoes, and Parmesan cheese rind to crock and stir to combine. Season with salt and black pepper, to taste.
- Cover and cook on high for 3-4 hours or low for 6-7.
- Remove lid and add tempered half and half, kale, freshly grated Parmesan cheese and remaining chicken stock, if necessary, to achieve the desired consistency. Stir to combine and allow 5-10 minutes for kale to soften before serving.
Notes
For less salt, drain and rinse both cans of cannellini beans before pureeing one can with a little water.
To prevent curdling, temper the half and half before adding to the soup by adding a little bit of the hot liquid to it before stirring it into the slow cooker crock.