Slow Cooker White Bean and Spinach Soup with Smoky Sausage



  • 1 Tbsp olive oil
  • 12 oz beef Polska Kiebasa Sausage, sliced into 1/4-inch thick slices
  • 1 cup chopped carrots (about 2)
  • 1/2 cup diced yellow onion
  • 1 cup chopped celery (2 stalks)
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 tsp dried rosemary, crushed or a handful of fresh rosemary
  • Salt and freshly ground black pepper, to taste
  • 3 cups organic baby spinach
  • 1 can Garbanzo beans, drained and rinsed
  • Grated parmesan cheese, for serving



  • Heat olive oil in a large pot over medium heat. Add sausage and cook until slightly browned, tossing occasionally, about 5 minutes. Remove sausage, while leaving oil in pan, and drain sausage on a plate lined with paper towels and set aside.
  • Return pot with oil to medium heat, add carrots, onion, and celery and cook for 3 minutes, add garlic and cook for one more minute.
  • Pour chicken broth, water, and rosemary in slow cooker.  Add sausage, sauted vegetable mix and beans.  Cook on high for 3 hours or on low for 5 hours.  Add spinach 15 minutes before serving and mix well.  Serve warm, top each serving with parmesan cheese.

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