1 Pound bulk hot Italian or mild sausage
6 Cup fresh kale, chopped
2 Can 25.5-ounce great northern beans, rinsed and drained
1 Can 28-ounce crushed tomatoes
4 large carrots, finely chopped
1 medium onion, minced
3 garlic cloves, minced
1 Teaspoon dried oregano
1/4 Teaspoon salt
1/8 Teaspoon pepper
5 Cup chicken stock
grated Parmesan cheese


In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5-quart slow cooker. Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese. Yield: 8 servings (3½ quarts).