Ingredients
- 4 quarts broth (beef broth or chicken broth See Notes)
- 1 large can San Marzano tomatoes
- 2 tablespoons olive oil to cook sausage
- 1 pound loose Italian sausage
- 1 large onion (diced)
- 4 carrots (diced)
- 4 celery stalks (diced)
- 2 turnips (peeled)
- 1 small head cabbage
- 1 can red beans
- 1 can white beans or chickpeas
- 1 tablespoon sea salt (up to, taste as you go)
- 2 teaspoons freshly ground black pepper
- handful parsley leaves
- 2 bay leaves
- 1 tablespoon bomba sauce (see notes)
- 1 to 2 cups chopped kale
- 1 handful parsley
- olive oil for drizzling
- Grated Pecorino Romano or Parmesan Cheese for Serving
Directions
- 1
Bone broth can be made in advance and frozen or started 24 hours in advance. Another option is to use 4 quarts store bought organic broth.
- 2
Add broth to slow cooker. Turn cooker on to time you desire. I used the six hour time.
- 3
Chop tomatoes, and add to broth along with the juices.
- 4
Brown Sausage in large frying pan with oil.
- 5
Remove sausage to a dish, and add celery, carrots, onion, cabbage to pan.
- 6
Sauté lightly for just a few minutes to open up flavors. You are not fully cooking.
- 7
Add sausage, and vegetables,(except for kale) to broth.
- 8
Rinse beans with cold water. Drain. Add to broth.
- 9
Add 2 tablespoons Spectrum Cayenne® Pepper Olive Oil
- 10
Add in a handful of parsley, bay leaf, 1 teaspoon salt, 1 teaspoon black pepper.
- 11
Cook in slow cooker for 4 to six hours. I chose six hours.
- 12
Stovetop Option: Cook on low for at least 2 hours making sure cabbage is cooked through.
- 13
Remove ribs from kale. Chop. Add to soup about twenty minutes prior to serving., so that kale is not overcooked.
- 14
Taste for seasoning. Add more salt and pepper as needed.
- 15
Garnish with chopped parsley.
- 16
Serve with Spectrum® Cayenne Pepper Olive Oil and grated cheese.