Sausage White Bean and Spinach Soup
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 12 oz smoked sausage, sliced into rounds
- 2 (15-oz) cans white beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 oz fresh baby spinach
- Grated Parmesan cheese, for serving
Instructions
- Add the sliced smoked sausage, white beans, chicken broth, diced onion, minced garlic, Italian seasoning, salt, and black pepper to the slow cooker.
- Stir once to combine everything evenly.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Stir in the fresh spinach during the last 10 minutes of cooking so it wilts without losing its color.
- Ladle into bowls and top each serving with grated Parmesan cheese.
Notes
Stir the spinach in right before serving so it stays bright green instead of turning dull. If you want a thicker broth, mash a few beans against the side of the pot before adding the spinach. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board