Crock Pot Sausage, Spinach & White Bean Soup

Ingredients

• 1 tablespoon olive oil
• 1 (12 ounce) package Zweigle's Italian Chicken Sausage, thinly sliced
• 4 cloves garlic, minced
• 1 yellow onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 2 (15-ounce) cans Great Northern beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 2 bay leaves
• 4 cups chicken stock
• Salt and freshly ground black pepper, to taste
• 4 cups baby spinach
• Shredded Parmesan cheese, for serving

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Once hot, add sliced chicken sausage, and brown lightly on both sides to bring out the great flavor, stirring frequently, about 3-4 minutes.
3. Place chicken sausage, garlic, onion, carrots, celery, beans, oregano, parsley and bay leaves into a 6-qt slow cooker/crock pot. Stir in chicken broth and 2 cups water until well combined; season with salt and pepper, to taste.
4. Cover and cook on low heat for 6-7 hours or high heat for 3-4 hours. Stir in spinach until just wilted.
5. Serve hot and top each serving with Parmesan cheese.