A comforting and flavorful Italian-inspired bean soup, perfect for a cozy meal.
Rinse the bean mix under cold water and place it in the slow cooker.
Rinsing the beans removes any debris and improves the soup's clarity.
Add the bay leaves, oregano, and chicken stock to the slow cooker.
Use warm stock to speed up the cooking process.
Set the slow cooker to high and cook for 2 hours.
Stir occasionally to ensure even cooking.
Chop the onion, carrots, and celery, and mince the garlic.
Uniformly sized pieces ensure even cooking.
Add the chopped vegetables, sausage, and tomatoes to the slow cooker.
Stir gently to combine all ingredients.
Reduce the slow cooker to low and cook for an additional 3 hours.
Check the beans for doneness before serving.
Season with cayenne pepper for a spicy kick, if desired.
Adjust seasoning to taste.
Serve the soup hot, optionally over rice or with crusty bread.
Garnish with fresh parsley for a pop of color.
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