SAUSAGE GREENS SOUP

Serves 6

1 egg, beaten
2 Tbsp milk
¼ C fine dry bread crumbs
1 lb bulk Italian sausage (preferably homemade)
Non-stick cooking spray
2 15 oz cans Great Northern beans, drained
2 medium carrots, peeled and cut into ½ inch cubes
2 medium tomatoes, chopped
½ C onion, chopped
2 cloves garlic, minced
1 tsp dried Italian seasoning, crumbled
½ tsp crushed red pepper
5 C chicken stock (preferably homemade)
4 C greens, torn into bite-sized pieces (any mildly bitter green will do—mustard, turnip, collard)
Shredded Parmesan cheese

For meatballs, combine egg, milk, and bread crumbs, and add bulk sausage, mixing well. Shape into 1 inch meatballs, spray skillet with non-stick cooking spray, and brown meatballs on all sides over medium heat. Drain meatballs. In (at least a 3 ½ quart) slow cooker, add beans, carrots, tomatoes, onion, garlic, Italian seasoning, and red pepper. Add meatballs and greens, and pour chicken stock over all. Cover and cook on low heat setting for 8-10 hours, or on high heat setting for 4-5 hours. Ladle into bowls and sprinkle with shredded Parmesan cheese.