Categories
|
White Bean & Andouille Soup |
Prep Time: 10 min
Cook Time: 4 1/4 - 8 hrs
|
Yield:6
|
|
INGREDIENTS: |
| 1 lb |
dried white beans (such as cannellini or great Northern) |
|
| 1/2 lb |
andouille sausage links, halved lengthwise and sliced crosswise |
|
| 1 |
large onion, chopped |
|
| 2 |
celery stalks, chopped |
|
| 2 |
sprigs fresh thyme |
|
| 8 cups |
low-sodium chicken broth |
|
| 1 bunch |
spinach |
|
| 1 tbsp |
red wine vinegar |
|
|
Kosher salt and black pepper |
|
|
olive oil, for serving |
|
|
bread sticks, for serving |
|
|
DIRECTIONS:
- In a 4-6 qt slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
- Cover and cook until the beans are tender, on low for 7-8 hours or oh high for 4-5 hours.
- Twenty minutes before serving, discard the thyme stems, add the spinach, cover, and cook for 15-20 minutes. Add the vinegar and 1/2 tsp each salt and pepper.
- Drizzle with the olive oil and serve with the bread sticks.
|
 |
 |
 |
|
