Categories: Slow Cooker

Ingredients

• 1 beaten egg
• 2 tbsp milk
• 3/4 cup soft bread crumbs
• 1 lb bulk Italian sausage
• nonstick cooking spray
• 2- 15 oz cans Great Northern beans, rinsed and drained
• 2 medium carrots, cut into 1/2-inch pieces
• 2 medium tomatoes, chopped
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 tsp dried Italian seasoning
• 1/2 tsp crushed red pepper
• 5 cups chicken broth
• 4 cups chopped escarole
• Grated Parmesan

Directions

1. For meatballs, in a large bowl combine egg, milk and breadcrumbs. Add sausage and mix well. Shape into 1-inch meatballs. Lightly coat a 12-inch skillet with cooking spray. Add meatballs and brown on all sides over medium heat. Drain meatballs.

2. In a slow cooker place beans, carrots, tomatoes, onion, garlic, Italian seasoning and red pepper. Add meatballs to cooker. Pour broth all over.

3. Cover and cook on LOW 10-11 hrs. Stir in escarole. Ladle soup into bowls and sprinkle with Parmesan.

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