- 2 tbsp Extra Virgin Olive Oil
- 1 lb Sausage (I used TJs Sundried Tomato Basil Chicken Sausage)
- 32 oz or 1 carton chicken or vegetable stock (plus 1 cup water)
- 1 28 oz can diced tomatoes
- 1 15 oz can great northern or cannellini beans
- 1 yellow onion
- 3-4 cloves garlic
- 3 stalks celery
- 2 large carrots
- 1-2 bay leaves
- fresh parsley
- 1.5 teaspoons Italian seasoning (thyme, rosemary, oregano)
- 1/2 tsp red pepper flakes
- 1 cup ditalini pasta
- 1 cup kale
- parmesan
DIRECTIONS:
- Heat oil in saute pan, Remove casings from sausages cook until lightly browned, breaking up into small pieces
- Add all other ingredients into crock pot except for pasta and kale and turn on low for 4 hours.
- Add in pasta and kale, turn the crock pot to high and cook for another 30 minutes until the pasta is al dante
- Divide into serving bowls and top with generous amounts of parmesan cheese
qcyogifoodie 