Slow Cooker Sausage, Spinach and White Bean Soup

Ingredients:

• 1 TB olive oil
• 1 (12.8 oz) package smoked andouille sausage, thinly sliced
• 3 cloves garlic, minced
• 1 yellow onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 2 (15 oz) cans Great Northern Beans, drained and rinsed
• 1/2 tsp dried oregano
• 2 bay leaves
• 4 cups chicken broth
• Salt and pepper, to taste
• 3 cups baby spinach

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, stirring frequently, until lightly browned (about 3–4 minutes).
2. 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.
3. Cover and cook on low heat for 7–8 hours or high heat for 3–4 hours.
4. Stir in spinach just prior to serving.