Slow Cooker Tuscan White Bean Soup with Sausage

Brown sausage in a skillet over medium heat. Remove to crockpot.

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.

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.