Sausage, Spinach, and White Bean Soup

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INGREDIENTS

  • 1 tablespoon olive oil
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
    • (I used Trader Joe’s chicken andouille sausage.  It has no msg, nitrites, or nitrates but is quite tasty.)
  • 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 (I used unsalted chicken stock.)
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups baby spinach
  • (I also added a can of artichoke hearts that I chopped. I love the zing it adds.)

PREPARATION INSTRUCTIONS

  • 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 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.

*www.damndelicious.net

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