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
Author:
Slow Cooker White Bean and Sausage Soup

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
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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

  1. 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.
  2. Add white beans, garlic, onion, rosemary, bay leaves, and parmesan rind.
  3. Season with salt and pepper. Add chicken stock and stir to combine.
  4. Cook on low for 3 to 4 hours or high for 2 to 3 hours.
  5. Stir in spinach or kale and cook until wilted.
  6. Remove bay leaf and rind.
  7. Taste and add salt if needed.
  8. 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.
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