Slow-Cooker Sausage & White-Bean Soup
Serves: 8
Prep Time: 15 minutes
Cook Time: 435 minutes
Total Time: 450 minutes
Ingredients
| Ingredient | # |
|---|---|
| EVOO (tablespoons) | 1 |
| Precooked Sausages (each) | 4 |
| White Beans (can) | 2 |
| Garlic Cloves (each) | 2 |
| Red Onion (each) | 1 |
| Carrots (each) | 2 |
| Celery (each) | 3 |
| Thyme (teaspoons) | 1 |
| Bay Leaves (each) | 2 |
| Salt (pinch) | 2 |
| Black Pepper (pinch) | 2 |
| Chicken Broth (cups) | 4 |
| Water (cups) | 1 |
| Spinach (cups) | 2 |
Directions
1. Heat the EVOO in a medium skillet over medium heat. 2. Slice the sausage into 1/4" pieces and cook until golden on both sides (4-5 minutes). 3. Transfer sausage to slow cooker. 4. Add white beans, garlic, onion, carrots, celery, thyme, bay leaves, salt, and pepper into slow cooker. 5. Add chicken broth and water; stir to combine. 6. Cook on low for 6-7 hours (or high for 3-4 hours) 7. Stir in spinach and cook until spinach is wilted (10-15 minutes). 8. Remove bay leaves.
| Recipe(s) |
|---|
Remove All