Slow Cooker Smoky White Bean & Summer Squash Soup with Optional Andouille Sausage
Hearty but not heavy, this vegetarian tomato-based soup features cannelloni beans, delicious seasonal summer squash, smoked paprika, and fresh basil. Add andouille sausage at the end of the cooking process and everyone in the family - meat-eaters and vegetarians alike - will slurp this soup happily.
Yield: 4-6
Ingredients
1 14.5-ouncecan white cannelloni beansdrained
1 14.5-ouncecan diced fire-roasted tomatoes
2cupsdiced summer squashabout 2 small
1 1/2cupsdicedpeeled Russet potato (about 1 medium) (unpeeled Yukon gold or red potatoes would also be great)
1cupdiced onionabout 1 small
2clovesgarlicminced
2teaspoonsItalian seasoning
1/2teaspoonsmoked paprika
1/2teaspoonkosher salt
4cupswater
1small rind Parmesan cheeseoptional
Additional salt and freshly ground black pepper
7-8fresh basil leaves
If adding sausage to half:
1/4poundAndouille sausage
Instructions
Add the beans, tomatoes, squash, potato, onion, garlic, Italian seasoning, smoked paprika, 1/2 teaspoon salt, a quick grind or two of black pepper (or a hefty pinch), water, and the Parmesan rind to the Crock Pot. Stir.
Cook on low for 8 - 10 hours.
Taste and add additional salt and pepper if desired.
Remove the Andouille sausage from the casing and brown in a medium saucepan. Using a spoon, remove grease from the pan.
Add a little less than half of the soup - about 3 1/2 cups - to the saucepan with the sausage. Stir and, over medium heat, bring to a low boil. Simmer for 20 minutes.
Tear basil leaves over both batches and stir.
Serve with additional basil leaves and shredded Parmesan cheese, if desired.
Notes
Sausage notes:
We buy our Andouille sausage already made, from Whole Foods (the habanero sausage is also pretty amazing, according to my resident carnivore).