Slow Cooker Sausage, Cannellini Bean and Pepper Soup

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5 litre slow cooker
• Large frying pan
• Wooden spoon
• Ladle

• 8 pork sausages good-quality pork sausages
• 1 tablespoon rapeseed oil
• 1 large brown onion, finely chopped
• 2 red or yellow peppers, deseeded and sliced
• 2 carrots, peeled and sliced
• 3 cloves garlic, finely chopped
• 2 teaspoons sweet smoked paprika
• 1 teaspoon dried oregano
• 2 tablespoons tomato purée
• 400 g tin chopped tomatoes
• 750 ml reduced-salt chicken stock
• 2 x 400 g tins cannellini beans, drained and rinsed
• 2 bay leaves bay leaves
• 100 g kale, tough stalks removed and leaves roughly chopped
• 1 tablespoon lemon juice
• to taste black pepper
• to taste salt, if needed

1. 1
2. 2
3. 3
4. 4
5. 5
6. 6

Heat the oil in a large frying pan over a medium-high heat. Brown the sausages for 5–7 minutes, turning regularly; they do not need to be cooked through. Transfer them to the slow cooker and cut them in half if you prefer smaller pieces.