15ouncescannellini beansdrained and rinsed (1 can)
15ouncesgreat northern beansdrained and rinsed (1 can)
15ouncessmall red kidney beansdrained and rinsed (1 can)
12ouncessausagesliced
2celery stalksdiced
2carrotspeeled and sliced
1medium oniondiced
1red bell pepperdiced
2tablespoonsolive oil
1tablespoonminced garlic
2bay leaves
1teaspoonItalian seasoning
1teaspoonpaprika
½teaspoondried thyme
½teaspoondried basil
½teaspoonkosher salt
½teaspoonground pepper
1tablespoonparsleyfreshly minced
Instructions
Place all the ingredients except parsley into the slow cooker.
6 cups low-sodium chicken broth, 15 ounces cannellini beans, 15 ounces great northern beans, 15 ounces small red kidney beans, 12 ounces sausage, 2 celery stalks, 2 carrots, 1 medium onion, 1 red bell pepper, 2 tablespoons olive oil, 1 tablespoon minced garlic, 2 bay leaves, 1 teaspoon Italian seasoning, 1 teaspoon paprika, ½ teaspoon dried thyme, ½ teaspoon dried basil, ½ teaspoon kosher salt, ½ teaspoon ground pepper
Cover, and cook on low for 4 to 6 hours or high for 2 to 3 hours. Taste and adjust the seasonings if needed.
Serve hot with fresh parsley, and a side of cornbread or garlic bread.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ½ cups of soup. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.