This is a hearty soup that warms the tummy!
1 - 14 oz pkg Kielbasa, sliced
1 large onion, diced
3 cloves garlic, minced
3 (15.5 oz) cans cannellini beans (white kidney beans), drained & rinsed
1/2 tsp red pepper flakes
1/2 tsp Italian seasoning
5 cups kale, chopped into small pieces
8 cups chicken stock
16 oz pkg sliced mushrooms
salt and pepper to taste
Place the sliced Kielbasa in a skillet and brown over medium heat. Place in the slow cooker. If there is a lot of grease, you may want to drain it off first. In the same pan, add the diced onion and garlic. Cook until tender. Add this to the slow cooker.
Place all of the remaining ingredients into the slow cooker except for the mushrooms. Stir to combine. It will appear as if there is too much kale. As it cooks the kale with wilt into the soup.
Cook on low for 7 hours. During the last hour and a half before the soup is done, add the sliced mushrooms. Season with salt and pepper to taste.