Instructions

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1. Soak the beans in 3 cups cold water over night to re-hydrate them.  You can boil them for an hour to re-hydrate them also, but soaking in cold water is the best method. Strain after soaking overnight or when done boiling.

2. To make the meatballs, in a large bowl combine the sausage, egg, bread crumbs, and grated Parmesan cheese.  With your hands, mix until all of the ingredients are well incorporated.  Roll meatballs to about 1 inch in diameter, or approximately ½ oz in weight.

3. In a 5 qt crock pot, combine all of the ingredients except for the kale and garnish.

4. An hour before the soup is finished, add the kale.

5. Cook on low for 8 ½ hours or on high for 4 ½ hours.  A half hour before serving, taste the soup and adjust the seasoning accordingly. 

6. Serve in a large soup bowl, sprinkling your desired amount of cheese on top.

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