Description
A comforting slow cooker soup with smoky sausage, creamy white beans, and fresh spinach, perfect for a cozy dinner.
Ingredients
Scale
- 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
- 2 teaspoons dried oregano
- 2 bay leaves
- 4 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 3 cups baby spinach, packed
- 1/2 cup shaved Parmesan
Instructions
- 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.
- Transfer browned sausage to a 6-quart slow cooker; add garlic, onion, carrots, celery, beans, oregano, and bay leaves into the slow cooker. Season with salt and pepper.
- 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.
- Remove and discard bay leaves, then stir in baby spinach and cook uncovered for 3-4 minutes until wilted.
- Taste and adjust seasoning with salt and pepper, then ladle into bowls and top each serving with shaved Parmesan.
- Serve immediately with crusty bread or a light salad.
Notes
Store in airtight containers for up to 4 days in the refrigerator. Freeze in meal-sized portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 950mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg