• butter or olive oil, for sautéing
• 1 large onion, chopped
• 2 cups chopped celery
• 2 pounds fresh or frozen sweet potatoes, cubed (around 1 inch)
• 4 large carrots, sliced
• 1 package Polish turkey sausage, sliced (I use Eckridge Farm Smoked)
• 2 (14-ounce) cans diced tomatoes
• 1 (15-ounce) can Great Northern beans or butter beans, rinsed
• 3 tablespoons Italian spices
• 4 cups chicken or vegetable broth
• 1 cup water
• salt and pepper, to taste
• 1 bunch fresh kale (stripped from stem), chopped or 1 package frozen or fresh spinach
• parmesan/asiago shredded cheese, for serving
• hot sauce, for serving, optional

Sauté onion, celery, sweet potatoes and carrots in a saucepan with butter or olive oil. When veggies start to brown, add sausage and stir every few minutes. Transfer above into a slow cooker (adding a liner makes clean up a breeze). Add all remaining ingredients (note: depending on how large your slow cooker is, you may want to add the kale first so the other ingredients weigh it down). Turn slow cooker on ‘Low’ and cook for 6 hours. Serve with parmesan/asiago (or your favorite shredded cheese) or hot sauce, if desired, on top.