Ingredients
| 1 Pound | bulk hot Italian or mild sausage |
| 6 Cup | fresh kale, chopped |
| 2 Can | 25.5-ounce great northern beans, rinsed and drained |
| 1 Can | 28-ounce crushed tomatoes |
| 4 | large carrots, finely chopped |
| 1 | medium onion, minced |
| 3 | garlic cloves, minced |
| 1 Teaspoon | dried oregano |
| 1/4 Teaspoon | salt |
| 1/8 Teaspoon | pepper |
| 5 Cup | chicken stock |
| grated Parmesan cheese |
Instructions
In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5-quart slow cooker. Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese. Yield: 8 servings (3½ quarts).
