Slow Cooker Sausage and White Bean Soup
1 tbsp. Olive oil
4 sausages, sliced thin
3 15 oz. cans white beans, drained
3 cloves garlic, minced
1 medium yellow onion, chopped
3 medium carrots, peeled and sliced
3 celery stalks, rinsed and sliced
1 tsp. dried thyme
1 tsp. Oregano
1 tsp. red pepper flakes
2 bay leaves
Kosher Salt
Black Pepper
5 cups low-sodium chicken broth or stock
2 cups baby spinach
Freshly grated Parmesan cheese, for serving
In a large skillet over medium heat, add olive oil and heat. Add sausage and cook until golden on both sides, 4-5 minutes. Remove and place in a large slow cooker.
Add white beans, garlic, onion, carrots, celery, thyme, oregano, red pepper flakes, and bay leaves into the slow cooker with the sausage. Season with salt and pepper. Add chicken broth or stock and stir to combine. Cook on low 6-7 hours. Stir in baby spinach and cook 10-15 minutes longer, or until spinach is wilted. Remove bay leaf. Ladle some of the soup into a large bowl and, using a potato masher, or back of a wooden spoon, mash the beans in the bowl. Return the mixture to the slow cooker and stir. Ladle into bowls and sprinkle with freshly grated Parmesan cheese. Serve.
