Slow Cooker White Bean and Sausage Soup
This White Bean and Sausage Soup is easy, quick, and delicious! Takes only a few minutes to put together and makes a great quick weeknight meal.
Yield: 6-8
Slow Cooker White Bean and Sausage Soup
This is easy, quick, and delicious! Takes only a few minutes to put together and makes a great quick weeknight meal.
Prep time: 15 MinInactive time: 2 HourTotal time: 2 H & 15 M
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 14 oz precooked sausages, such as andouille, sliced
- 2 (15-oz.) cans cannellini white beans
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 1 sprig of fresh rosemary chopped (or 1/2 teaspoon dried)
- 2 bay leaves
- Kosher salt
- Freshly ground black pepper
- 4 cups chicken stock (preferably homemade)
- 1 teaspoon Better Than Bouillon
- 4 ounces of baby spinach or baby kale chopped into smaller pieces
- 1 Parmesan rind (optional)
- Freshly grated Parmesan for serving
Instructions
- Optional Step: you may add the sausage directly to the slow cooker: Heat oil in a skillet. Add sausage and cook until golden on both sides, 4 to 5 minutes. Add to slow cooker. The browning adds more flavor.
- Add white beans, garlic, onion, rosemary, bay leaves, and parmesan rind.
- Season with salt and pepper. Add chicken stock and stir to combine.
- Cook on low for 3 to 4 hours or high for 2 to 3 hours.
- Stir in spinach or kale and cook until wilted.
- Remove bay leaf and rind.
- Taste and add salt if needed.
- Top with freshly grated Parmesan before serving.
Notes
- Cook on stove pot if desired. Follow directions and simmer for 15 minutes. Serve with grated parmesan.
- Add a teaspoon of Better Than Bouillon if not using homemade stock.
Options;
- Use less sausage, 6 ounces, and add 3 chopped carrots and 2 celery stalks if desired.
- Add a can of drained diced tomatoes if desired.
- Replace rosemary with thyme if desired
- Add a splash of cream at the end if desired.
© Lauren Lane