Weeknight Rescue Meal: Sausage & White Bean Soup (Slow Cooker or Stovetop) | Lauren Lane Culinarian
Weeknight Rescue Meal: Sausage & White Bean Soup (Slow Cooker or Stovetop)
15 mins prepServes 6
This easy dinner recipe has been on repeat! This soup can be made on the stove in 20 minutes or just throw it in the slow cooker! Easy peasy. Think about all the things you can add to it, like pasta or leftovers!
Slow Cooker Method:
1. (Optional) Heat 1 Tablespoon extra-virgin olive oil in a skillet. Add sliced precooked sausages and cook until golden on both sides, 4 to 5 minutes. Transfer browned sausage directly to the slow cooker (this step adds more flavor).
2. Add the white beans, minced garlic, finely chopped onion, chopped fresh rosemary (or 1/2 teaspoon dried), bay leaves, and Parmesan rind to the slow cooker.
3. Season with Kosher salt and freshly ground black pepper. Add 4 cups chicken stock (and 1 teaspoon Better Than Bouillon if not using homemade stock) and stir to combine.
4. Cook on low for 3 to 4 hours or on high for 2 to 3 hours.
5. Stir in the 4 ounces of baby spinach or baby kale and cook until wilted.
6. Remove the bay leaf and Parmesan rind before serving.
7. Taste and add more salt if needed.
8. Top with freshly grated Parmesan before serving.
Stovetop Method:
Combine all ingredients (except baby spinach/kale and freshly grated Parmesan for serving) in a large pot. Bring to a simmer and cook for 15 minutes. Stir in the baby spinach or kale until wilted. Remove bay leaf and rind. Serve with grated Parmesan.
