Description
A comforting slow cooker soup made with andouille sausage, spinach, and Great Northern beans. Perfect for busy weeknights and packed with protein and fiber.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 (12.8-ounce) package smoked andouille sausage (thinly sliced)
- 3 cloves garlic (minced)
- 1 onion (diced)
- 3 carrots (peeled and diced)
- 2 celery ribs (diced)
- 2 (15-ounce) cans Great Northern beans (drained and rinsed)
- 1/2 teaspoon dried oregano
- 2 bay leaves
- 4 cups chicken broth
- Kosher salt and freshly ground black pepper (to taste)
- 3 cups baby spinach
- 1/2 cup shaved Parmesan
Instructions
- Heat olive oil in a large cast iron skillet over medium high heat. Add sausage, and cook, stirring frequently, until lightly browned, about 3-4 minutes.
- Place sausage, garlic, onion, carrots, celery, beans, oregano, and bay leaves into a 6-qt slow cooker; season with salt and pepper, to taste.
- Stir in chicken broth and 2 cups of water. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- Stir in spinach until wilted.
- Serve immediately, topped with Parmesan.
Notes
Add a little fresh lemon zest or squeeze before serving for brightness. Use a 6-quart slow cooker for the best results.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 3/4 to 2 cups)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 40mg