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Slow Cooker Tuscan Turkey Sausage and White Bean Stew
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound turkey sausage, sliced into rounds
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups low-sodium chicken broth
  • 2 cups fresh spinach
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions
 

  • Place the sliced turkey sausage in a large skillet over medium heat and cook until lightly browned on both sides. Transfer the sausage to the slow cooker.
  • Add the onion, carrots, celery, and garlic to the slow cooker along with the white beans, diced tomatoes, chicken broth, rosemary, thyme, and bay leaf.
  • Stir everything together and season with salt and black pepper. Cover and cook on low for 6 to 7 hours.
  • About 10 minutes before serving, stir in the fresh spinach and let it wilt in the hot stew. Remove the bay leaf before ladling into bowls.

Notes

If you prefer a thicker stew, mash a few beans against the side of the pot before adding the spinach. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet