A tasty bean and sausage soup so easy, you’ll never want canned soup again

Cooktop Cove: A tasty bean and sausage soup so easy, you’ll never want canned soup again

By Robin Donovan

A hearty pot of soup makes a perfect weeknight meal, especially when it’s easy to make and packed with nutritious vegetables, beans, and sausage and can be made in a slow cooker. The recipe below has all the best flavors of a Tuscan-style white bean and sausage soup.

You can use any type of sausage you like here. If you like a punch, use spicy Italian. If you prefer a milder flavor, opt for sweet Italian. Either way, buy loose sausage meat or remove the sausage from the casings before cooking. You can add small pasta (small shells, for instance) if you like. Cook the pasta separately and add it to the soup at serving time. A loaf of garlic bread is all you need to round out this meal.

Slow Cooker White Bean, Sausage and Spinach Soup

10 minutes

6 hours

6 hours and 10 minutes

2 tablespoons olive oil

1 ½ pounds Italian sausage

1 onion, diced

2 carrots, diced

2 celery ribs, diced

4 garlic cloves, minced

1 ½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 teaspoon dried oregano or 1 tablespoon minced fresh oregano leaves

6 cups chicken broth

1 (28-ounce) can diced tomatoes

2 (15 ½-ounce) cans cannellini beans, drained and rinsed

4 loosely packed cups spinach

½ cup freshly grated parmesan, for serving

Heat two tablespoons of the olive oil in stockpot over high heat. Add the sausage and cook, stirring frequently, until it is cooked through and nicely browned. Transfer the sausage to a paper towel-lined plate.

In a slow cooker, combine the sausage, onion, carrots, celery, garlic, salt, pepper, oregano, broth, tomatoes, and beans.

Cover and cook on low for 6 hours or on high for 3 hours.

When the soup is done cooking, add the spinach and stir until it wilts.

Ladle the soup into serving bowls and garnish with the cheese.