Slow Cooker Sausage, Spinach and White Bean Soup
Total Time
8 hours 15 minutes
Prep Time
10 minutes
Cook Time
8 hours 5 minutes
Rating
4.95 out of 5 stars
(68)
Ingredients
8 servings
- 1 tablespoon olive oil
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- 2 (15-ounce) cans Great Northern beans, drained and rinsed
- ½ teaspoon dried oregano
- 2 bay leaves
- 4 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 3 cups baby spinach
- ½ cup shaved Parmesan
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Preparation
Step 1
Heat olive oil in a large cast iron skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
Step 2
Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves into a 6-qt slow cooker; season with salt and pepper, to taste.
Step 3
Stir in chicken broth and 2 cups water. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Step 4
Stir in spinach until wilted.
Step 5
Serve immediately, topped with Parmesan.
Step 6
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Chef's notes
When ready to serve, go ahead and stir in your spinach until wilted and top with freshly shaved Parmesan and some crusty bread for the coziest (easiest) meal ever.
