Slow-Cooker White Bean, Spinach & Sausage Stew
—Not On Website, Soup
Ingredients
2 cups dried cannellini beans
5 cups unsalted chicken stock
1 plum tomato, stem end trimmed (about 5 ounces)
1 teaspoon kosher salt
½ teaspoon black pepper
4 garlic cloves, lightly crushed
2 fresh rosemary sprigs
6 ounces spinach-and-feta chicken-and-turkey sausage (such as Applegate Organics), cut diagonally into 1/2-inch-thick slices
5 ounces baby spinach, roughly chopped
¼ cup chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
Directions
Sort and wash the beans; place in a large Dutch oven. Cover with water to 2 inches above the beans; cover and let stand 8 hours. Drain the beans. Place the beans in a 5- to 6-quart slow cooker. Add the stock, tomato, salt, pepper, garlic, and rosemary sprigs. Cover and cook on LOW until the beans are tender, about 7 hours.
Lightly mash the bean mixture with a potato masher, breaking up the tomato and garlic. Add the sausage to the slow cooker; cover and cook on LOW until thoroughly heated, about 20 minutes. Add the spinach and parsley, stirring just until the spinach begins to wilt. Discard the rosemary sprigs. Ladle the stew into bowls; drizzle evenly with the oil before serving.
Notes
Multicooker Directions: In Step 1, place the drained soaked beans in the inner pot of a 6-quart multicooker. Add the stock, tomato, salt, pepper, garlic, and rosemary sprigs. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the beans are tender, about 7 hours. Turn off the cooker. In Step 2, add the sausage to the mashed bean mixture in the pot. With the lid off, press SAUTÉ [Normal], and cook uncovered, stirring often, until thoroughly heated. Finish Step 2.
Nutrition
314 calories; protein 21g 42% DV; carbohydrates 39g 13% DV; dietary fiber 22g 88% DV; fat 9g 14% DV; saturated fat 2g 10% DV; sodium 642mg 26% DV.