Posted on May 3, 2018 at 12:00 AM by IWLS Dietitians
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
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 prior to serving.