We are only a few days away from the start of Husker
football, which means my favorite season is almost here! FALL!!! I am anxious
to pull out my sweaters, scarfs, and boots to watch the leaves change color. I
also can’t wait to make endless pots of SOUP!!! This Andouille sausage, spinach,
and white bean soup is hearty and I have been told it pairs well with a large
cozy blanket and a book for a long lazy Sunday. Let me know if you agree and GO
BIG RED!!!
Ingredients:
1 tablespoon EVOO
1 package of smoked Andouille sausage, thinly sliced
3 cloves of garlic, minced
1 medium onion, diced
3 carrots, peeled and diced
2 stalks of celery, diced
2 cans Great Northern beans, drained and rinsed
2 bay leaves
½ teaspoon dried oregano
4 cups chicken broth
3 cups baby spinach
Salt & pepper
Directions:
-Heat EVOO in large skillet over medium high heat. Add
sausage, and cook, until browned, about 3 minutes per side.
-Place sausage, garlic, onion, carrots, celery, beans,
oregano, and bay leaves into crock pot. Stir in chicken broth and 2 cups of
water until well combined, salt and pepper to taste.
-Cover and cook on low heat for 7-8 hours.
-Right before serving, stir in spinach until wilted.
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