Slow Cooker Sausage and Bean Soup

I've made this recipe several times over the last year.  That's really unusual, considering all the new recipes I try!  It's from the Weight Watchers New Complete Cookbook and is so easy and nutritious.  I always rinse and drain the canned beans really well because I don't want to add any more sodium than I have to.  I  also add more celery and carrots because we love them in soup.  This is really yummy served with cornbread.

Slow Cooker Sausage and Bean Soup

adapted from Weight Watchers New Complete Cookbook

One (12-ounce) link of turkey kielbasa sausage, cut into rounds
2 cloves garlic, minced
1 small onion, chopped
1 large carrot, peeled and roughly chopped
1 large stalk celery, chopped
1/2 medium bunch kale, stems removed, & leaves chopped (about 4 cups)
3 cups fat-free low-sodium chicken broth
One (15.5-ounce) can red kidney beans, rinsed & drained
One (15.5-ounce) can great Northern beans, rinsed & drained
One (14.5-ounce) can Italian seasoned diced tomatoes
1/2 cup dry red wine (I used water)
1 tsp. dried basil
1 tsp. oregano
1. In a slow cooker, combine all ingredients. Stir to combine. Cover and cook on low until the vegetables are tender, 8-10 hours. 

If making on the stove-top, saute the garlic, onion, carrots and celery in a little olive oil first.  Then add the remaining ingredients and simmer on low for at least one hour.

Yield: 6 servings (1 1/2 cups per serving)