Slow Cooker Sausage, Spinach and White Bean Soup

• Gluten free

• Meat

  • 1 (12.8-ounce package Andouille sausage, smoked

• Produce

  • 3 cups Baby spinach
  • 2 Bay leaves
  • 3 Carrots
  • 2 stalks Celery
  • 3 cloves Garlic
  • 2 (15-ounce cans Great northern beans
  • 1 Onion
  • 1/2 tsp Oregano, dried

• Canned Goods

  • 4 cups Chicken broth

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on damndelicious.net

Description

Ingredients

• 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 stalks celery, 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

Directions

• Heat olive oil in a large 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. Stir in chicken broth and 2 cups water until well combined; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted. Serve immediately.