Slow Cooker Tuscan White Bean Soup With Sausage

• 1/2 pounds Italian Sausage
• 2 Onions, Chopped
• 3 cloves Garlic, Minced
• 3 Stalks Celery, Sliced
• 2 Carrots, Peeled And Sliced
• 2 Tablespoons Tomato Paste
• 2 Tablespoons Dried Italian Herbs
• 1/2 cups Dry White Wine, Or More Chicken Broth
• 28 ounces, fluid Chicken Broth
• 1 can (14 1/2 Oz. Size) Diced Tomatoes
• 1 can (15 Oz. Size) Tomato Sauce
• 1 Green Pepper, Diced
• 2 Sprigs Fresh Rosemary, Optional
• 1/2 cups Roasted Red Peppers, Diced
• 1/2 teaspoons Salt
• 1/2 cups Orzo Pasta, Uncooked
• 1 can (15 Oz. Size) White Beans, Rinsed And Drained
• 2 cups Baby Spinach, Or Chopped Kale

1. Brown sausage in a skillet over medium heat. Remove to crockpot.
2. Add onion, garlic, celery and carrots to the hot pan and cook until softened, about 3 minutes. Stir in tomato paste and Italian herbs. Pour white wine (or 1/2 cup chicken broth) into the pan and bring it to a boil, scraping the browned bits off the bottom of the pan. Add broth, tomatoes, and tomato sauce and bring to a boil. Take off the heat.
3. Carefully transfer to a 5- to 6- quart slow cooker together with the remaining ingredients except for the orzo pasta, white beans and kale/spinach. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in remaining ingredients and cook on high for about 15 minutes or until pasta is done.

italian sausage, onions, garlic, stalks celery, carrots, tomato paste, italian herbs, dry white wine, chicken broth, tomatoes, tomato sauce, green pepper, rosemary, red peppers, salt, pasta, white beans

Taken from tastykitchen.com/recipes/soups/slow-cooker-tuscan-white-bean-soup-with-sausage/ (may not work)