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White Bean Sausage and Spinach Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound Italian sausage, sliced into rounds
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 4 cups chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups fresh spinach
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Brown the sausage rounds in a skillet over medium heat until lightly golden on both sides. Drain any excess fat and transfer the sausage to the slow cooker.
  • Add the drained white beans, chicken broth, diced onion, minced garlic, thyme, salt, and black pepper to the slow cooker. Stir to combine everything evenly.
  • Cover and cook on low for 6 to 7 hours until the flavors have melded and the soup is hot throughout.
  • Stir in the fresh spinach during the last 10 minutes of cooking so it wilts but stays vibrant.
  • Taste and adjust salt or pepper if needed, then serve warm.

Notes

Stir the spinach in right at the end so it stays bright green instead of turning dull. If you prefer a thicker broth, mash a few beans against the side of the pot before adding the spinach. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Skillet