Slow Cooker Savory Sausage and White Bean Stew

• 1 lb Italian sausage (mild or sweet), casings removed and crumbled
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced into rounds
• 3 celery stalks, diced
• 2 (15 oz) cans white beans, drained and rinsed (cannellini or great northern)
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups low sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
• Salt and freshly ground black pepper, to taste
• 2 cups fresh baby spinach (optional)

Instructions

1. In a large skillet over medium heat, add the crumbled sausage. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 6-8 minutes. Transfer the cooked sausage to the slow cooker.
2. In the same skillet, add the diced onion, carrots, and celery. Sauté for 4-5 minutes until vegetables begin to soften and onion is translucent. Add the minced garlic and sauté for another 1 minute until fragrant. Transfer this vegetable mixture to the slow cooker.
3. Add the drained white beans, diced tomatoes with their juices, chicken broth, dried thyme, rosemary, and crushed red pepper flakes to the slow cooker. Stir everything together to combine.
4. Season the stew with salt and pepper, but start lightly—you can adjust seasoning at the end of cooking.
5. Cover the slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the vegetables are tender and flavors are melded.
6. About 10 minutes before serving, stir in the fresh baby spinach, letting it wilt into the stew.
7. Taste and adjust seasoning, adding more salt, pepper, or red pepper flakes as desired.
8. Serve hot with crusty bread or over cooked rice for a filling meal.

Chef tips

• For a vegetarian option, omit the sausage and use vegetable broth instead of chicken broth; add 1 cup of diced potatoes for heartiness.
• If short on time, you can brown the sausage and sauté the vegetables directly in the slow cooker insert using the sauté function (if available).
• Use smoked sausage instead of Italian sausage for a deeper, smokier flavor.
• If you prefer a thicker stew, remove the lid during the last 30 minutes of cooking to let excess liquid evaporate.