And just like that, spring break is over. This Monday sure is a harsh reality. Back to school, packing lunches, laundry, and of course….dreary weather. Chicago? You sure don’t make it easy to come home to.
Yet sometimes the comforts of home sure are welcoming. Your own bed. Your DVR. And yes of course, your slow cooker.
If there is any day for a good comforting bowl of soup it’s this particular Monday. This one leans light because it is spring, but, has the comfort and health that you love to find in a great bowl of soup. We topped ours with fresh parmesan and served with warmed up Naan bread for dipping.
Sure it wasn’t freshly grilled fish straight from the ocean, but, it was oh so nice in it’s own way.
Happy back to reality friends!
SLOW COOKER SAUSAGE, WHITE BEAN, & SPINACH SOUP
Recipe from Damn Delicious
1 tablespoon olive oil
1 package smoked andouille sausage, thinly sliced on the diagonal
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 fresh bay leaves
4 cups chicken stock
Kosher salt and freshly ground black pepper, to taste
3 cups baby spinach, roughly chopped
Parmesan, for topping
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 6-qt 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 and serve in deep bowl topped with parmesan.