2 (15-ounce) cans Great Northern beans or Navy beans, drained and rinsed
1/2 teaspoon dried oregano
2 bay leaves
4 cups chicken broth
Salt and freshly ground black pepper, to taste
3 cups baby spinach
DIRECTIONS:
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.
Serve immediately.
Optional: add grated parmesan or croutons to bowls
2 (15-ounce) cans Great Northern beans or Navy beans, drained and rinsed
1/2 teaspoon dried oregano
2 bay leaves
4 cups chicken broth
Salt and freshly ground black pepper, to taste
3 cups baby spinach
DIRECTIONS:
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.
Serve immediately.
Optional: add grated parmesan or croutons to bowls
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