Slow-cooker Italian Sausage & Vegetable Soup

This recipe is from this fabulous cookbook

Yield 8 servings

2 15-ounce cans diced tomatoes
1 15-ounce can tomato sauce
1 15-ounce can cannellini beans drained and rinsed
1 15-ounce can kidney beans drained and rinsed
3 cups low sodium chicken stock
1 yellow onion, diced
2 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/8 teaspoon fennel seed
1/8 teaspoon crushed red pepper flakes
1-1 1/2 pounds sweet Italian sausage links
1 small zucchini, quartered lengthwise and sliced
2 kale leaves, stemmed and roughly chopped
Shredded  Parmesan cheese for serving

In the slow cooker pot, add diced tomatoes, tomato sauce, both beans, chicken stock, onion, garlic, salt, basil, oregano, rosemary, thyme, fennel and red pepper flakes.  Stir well to combine and set slow cooker to low.  Cook for 6 hours.

In a large skillet over medium heat, cook sausage links for 15 minutes, flipping once, until sausage is cooked through and set aside.  Once cool enough to handle, slice sausage into 1/2 inch thick slices.  Add sausage, zucchini and kale to the slow cooker and stir well to combine.  Cook on high for 30 minutes.  Serve soup with Parmesan cheese on top.