Slow Cooker Minestrone with Kale & Kielbasa

Ingredients

• 1 package (14 ounces) kielbasa, cut in 1-inch slices
• 4 medium carrots, peeled and cut in ½-inch slice
• 2 medium zucchini, cut in ½-inch slices
• 2 ribs celery, cut in ½-inch pieces
• 1 small onion, chopped
• 1 bulb fennel white part only, thinly sliced
• 2 cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes
• 2 cans (14.5 ounces each) chicken broth
• 1 can ( 15 ounces) red kidney beans, rinsed and drained
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 teaspoon dried Italian seasoning
• 1 ½ teaspoons salt
• ½ teaspoon coarse black pepper
• 2 cups chopped kale
• 1 cup ditalini pasta
• Chopped parsley
• Grated fresh Parmesan cheese

Directions

1. In a slow cooker crock, combine all ingredients except kale, pasta, parsley and Parmesan cheese.
2. Cover slow cooker and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours. If using LOW, turn slow cooker to HIGH. Add kale and pasta. Cook for 30 minutes.
3. Sprinkle with parsley and Parmesan cheese before serving.

Serves: 8-10