Ingredients
- 1 package (14 ounces) kielbasa, cut in 1-inch slices
- 4 medium carrots, peeled and cut in ½-inch slice
- 2 medium zucchini, cut in ½-inch slices
- 2 ribs celery, cut in ½-inch pieces
- 1 small onion, chopped
- 1 bulb fennel white part only, thinly sliced
- 2 cloves garlic, minced
- 2 cans (14.5 ounces each) diced tomatoes
- 2 cans (14.5 ounces each) chicken broth
- 1 can ( 15 ounces) red kidney beans, rinsed and drained
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 teaspoon dried Italian seasoning
- 1 ½ teaspoons salt
- ½ teaspoon coarse black pepper
- 2 cups chopped kale
- 1 cup ditalini pasta
- Chopped parsley
- Grated fresh Parmesan cheese
Directions
- In a slow cooker crock, combine all ingredients except kale, pasta, parsley and Parmesan cheese.
- Cover slow cooker and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours. If using LOW, turn slow cooker to HIGH. Add kale and pasta. Cook for 30 minutes.
- Sprinkle with parsley and Parmesan cheese before serving.
Serves: 8-10
