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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This hearty soup is exploding with flavors. Meat lovers will crave this bacon-packed and sausage-enriched delight. For a thicker consistency, let the cassoulet stand 30 minutes before serving. Ingredients:
2 bacon slices |
2 cups chopped onion |
1 teaspoon dried thyme |
1/2 teaspoon dried rosemary |
3 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 (14.5-ounce) cans diced tomatoes, drained |
2 (15-ounce) cans great northern beans, rinsed and drained |
1 pound lean boneless pork loin roast, trimmed and cut into 1-inch cubes |
1/2 pound reduced-fat smoked sausage, cut into 1/2-inch cubes |
8 teaspoons finely shredded fresh parmesan cheese |
8 teaspoons chopped fresh flat-leaf parsley |
Directions:
1. Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, rosemary, and garlic to drippings in pan; sauté 3 minutes or until tender. Stir in crumbled bacon, salt, pepper, and tomatoes; bring to a boil. Remove from heat.
2. Place half of beans in a large bowl; mash with a potato masher until chunky. Add remaining half of beans, pork, and sausage; stir well. Place half of bean mixture in a 3 1/2-quart electric slow cooker; top with half of tomato mixture. Repeat layers. Cover and cook on LOW for 5 hours. Ladle into bowls. Sprinkle with Parmesan cheese and parsley.
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