Slow- Cook Tuscan Sausage and Bean Soup

This recipe has been featured in a post on The Recipe Girl blog: A Crockpot Recipe- and it’s Good!

Yield: 6 servings (1 1/2 cups per serving)

Prep Time: 15 min

Cook Time: 8 hrs

Slow- Cook Tuscan Sausage and Bean Soup


One (12-ounce) link of turkey kielbasa sausage, cut into 1/4-inch-thick rounds
2 cloves garlic, minced
1 small onion, chopped
1 large carrot, peeled and roughly chopped
1 large stalk celery, chopped
1/2 medium bunch kale, stems removed, & leaves chopped (about 4 cups)
3 cups fat-free low-sodium chicken broth
One (15.5-ounce) can red kidney beans, rinsed & drained
One (15.5-ounce) can great Northern beans, rinsed & drained
One (14.5-ounce) can Italian seasoned diced tomatoes
1/2 cup dry red wine (or water)
1 teaspoon dried basil
shredded Parmesan cheese, optional


In a slow cooker, combine all ingredients except Parmesan. Stir to combine. Cover and cook on low until the vegetables are tender, 8 to 10 hours.


*If you are preparing this recipe as Dairy Free, skip the addition of Parmesan cheese.
*If you are preparing this recipe as Gluten-Free, make sure you add in sausage, beans and broth that are free of gluten.

Nutritional Information per serving:
Serving size: 1 1/2 cups
Calories per serving: 241
Fat per serving: 5g
Saturated Fat per serving: 5g
Sodium per serving: ,span class="sodium">1258mgg
Fiber per serving: 8g
Protein per serving: 19g
Cholesterol per serving: 37mg
Carbohydrates per serving: 31g

WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 4

Source: (Adapted slightly from Weight Watchers New Complete Cookbook)