Tag Archives: Cannellini

Slow Cooker White Bean & Sausage Soup

Due to the wacky weather of a Texas Spring, it fortunately still affords us the opportunity to enjoy a warm bowl of soup.  Now, I won’t delve into the rich, hearty, creamy versions that I indulge in come Fall and Winter.  I will, however, sit down to a light broth style.

This meal is so stinkin’ easy as you simply cook and sauté your sausage and onions and then it all goes into the pot!…or the slow-cooker so to speak.  *In many, if not all, slow-cooker meals, I advise always sautéing you’re veggies prior.  Your dish will have SO much more flavor!  Same goes with meatloaf, precook your veggies first people, do not add them to your meat blend raw!…I digress…

So back to THIS bowl of light and flavorful soup, my other tips and/or advice is to use the hot Italian sausage, not the mild or the sweet.  If you insist on the others, so be it, but I promise this soup is anything but spicy.  Also, please drain and rinse your beans with a fine mesh sieve or colander.  Removing the extra starch the beans contain in the can will ensure a light broth.

Now, I suggest if you’re in a slump for what to make this week, please try this out!  You can serve it with warm bread and butter, a half sandwich or a light salad… and life will be good.

The Starting Lineup

  • 4 (15oz) cans of white cannellini (or great white northern) beans, drained & rinsed
  • 2 (32oz) cans or boxes of low-sodium chicken broth
  • 2 (14.5oz) cans of Italian-style diced tomatoes
  • 3 cups spinach leaves, fresh/bagged
  • 2 lbs of hot Italian sausage, casings removed
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • Salt & pepper, to taste
  • Fresh basil, torn (garnish)
  • Parmesan cheese, grated (garnish)

In a skillet on your stovetop, over medium heat, brown the Italian sausage with the onion, garlic and a hefty pinch of salt and pepper.

Drain and add the cooked meat mixture to your slow cooker along with the beans, chicken broth, tomatoes and spinach leaves.  Set the slow cooker on HIGH for 3-4/LOW for 5-6 hours.

To serve:  Ladle into bowls and top with a bit of the fresh basil and parmesan cheese and serve with warm crusty bread.  Enjoy!

WhiteBeanSausageSoup

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