Slow-cooker Sausage, White Bean, Rosemary & Spinach Soup Recipe by Donna John

Rosemary is one of my favorite herbs to cook with. The woodsy, aromatic herb adds so much flavor to recipes and smells incredible. My rosemary bush needed a trim, so I decided to try this slow-cooker sausage, white bean and spinach soap recipe that's infused with fresh rosemary. The soup was filling, but light and not heavy at all. This easy soup was the perfect light dinner.

To make this slow-cooker recipe, you will need just seven simple ingredients. You'll also need to think ahead so you can let the dry white beans soak at least eight hours. Here is your short, gluten-free shopping list: dried white beans, chicken broth, a can of fire-roasted tomatoes, fresh garlic, fresh rosemary, sausage and fresh spinach.

This aromatic, Mediterranean-inspired sausage and bean soup is a wonderful lunch or dinner. Serve it with a chunk of hot, crusty bread and a side salad. 

Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 7 1/2 to 8 hours
Total Time: 7 1/2 to 8 hours
Servings: 6

Ingredients

• 2 cups dry white beans, soaked for at least 8 hours
• 6 cups chicken broth
• 15 ounces (1 can) fire-roasted tomatoes, drained
• 4 cloves garlic, smashed 
• 2 whole sprigs fresh rosemary
• 6 ounces smoked sausage, Italian sausage, chicken sausage or your favorite, sliced
• 6 - 9 ounces fresh spinach

Helpful Products

• Potato Masher
• Ladle
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Slow Cooker
• Slow Cooker Liners
• Can Opener
• Airtight Containers
• Herb Scissors

Recipe Notes

• Use whatever white beans you like. I used baby lima beans, but you could use great northern beans, cannellini or butter beans.

• If you don't have fresh rosemary, you could use dried rosemary.

• Add some crushed red pepper flakes for a little spice.

• Store the soup in an airtight container in the fridge for up to four days.

Here's how to make it: 

1. Put the soaked beans, chicken broth, drained tomatoes, garlic and rosemary sprigs into a slow cooker.
   
2. Season with salt and black pepper. Stir.
   
3. Cover the slow cooker and cook on low until beans are tender, about 7 hours.
   
4. Use a potato masher and lightly mash the beans, garlic and tomatoes.
   
5. Add the sausage, cover and cook on low for about 30 minutes.
   
6. Add the spinach and stir until it wilts.
   
7. Taste and add more salt and pepper, if needed.
   
8. Ladle into bowls and serve.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.