SLOW COOKER SMOKY WHITE BEAN & SUMMER SQUASH SOUP WITH OPTIONAL ANDOUILLE SAUSAGE

Slow Cooker Smoky White Bean & Summer Squash Soup with Optional Andouille Sausage image

Provided by Kare for Kitchen Treaty

Time 8h50m

Number Of Ingredients 14

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1 14.5- ounce can white cannelloni beans (drained)
1 14.5- ounce can diced fire-roasted tomatoes
2 cups diced summer squash (about 2 small)
1 1/2 cups diced (peeled Russet potato (about 1 medium) (unpeeled Yukon gold or red potatoes would also be great))
1 cup diced onion (about 1 small)
2 cloves garlic (minced)
2 teaspoons Italian seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
4 cups water
1 small rind Parmesan cheese (optional)
Additional salt and freshly ground black pepper
7-8 fresh basil leaves
1/4 pound Andouille sausage

Steps:

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.