Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 1 (12.8-ounce) package smoked andouille sausage (thinly sliced)
  • 3 cloves garlic (minced)
  • 1 onion (diced)
  • 3 carrots (peeled and diced)
  • 2 celery ribs (diced)
  • 2 (15-ounce) cans Great Northern beans (drained and rinsed)
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 4 cups chicken broth
  • Kosher salt and freshly ground black pepper (to taste)
  • 3 cups baby spinach
  • 1/2 cup shaved Parmesan

Instruction

  • Heat olive oil in a large cast iron 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 6-qt slow cooker; season with salt and pepper, to taste.
  • Stir in chicken broth and 2 cups water. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  • Stir in spinach until wilted.
  • Serve immediately, topped with Parmesan.