MyNetDiary
Slow Cooker White Bean and Chicken Sausage Soup with Fennel
MyNetDiary

Slow Cooker White Bean and Chicken Sausage Soup with Fennel

  • 15 min Prep
  • 3 hours Cooking
  • 6 servings Total
  • 1,326g Weight
193 cals/
serving

12 ingredients

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5 cup Chicken broth reduced sodium canned
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14.5 oz Tomatoes diced canned no salt added
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1 3/4 cup Cannellini or white kidney beans canned no salt added
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1 tablespoon Olive or extra virgin olive oil
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2 cup, chopped Onions raw
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2 cup, sliced Fennel bulb raw
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1 1/2 tsp, leaves Thyme dried
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1/4 tsp Pepper black
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1 leaf Bay leaf
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1 tsp Rosemary dried
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6 oz Chicken or turkey sausage Italian low sodium
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5 oz Spinach all varieties raw

7 steps

  • Add chicken broth, diced tomatoes, and rinsed and drained cannellini beans to the slow cooker and turn on high for 3 hours. Be sure cover stays on throughout entire cooking cycle.
  • Heat olive oil in a large nonstick skillet on medium heat and saute onions and sliced fresh fennel bulb for about 4 minutes.
  • Add dried thyme, black pepper, 1 bay leaf, and dried rosemary to the onion mixture and saute for another 1 minute, stirring constantly to avoid burning the spices.
  • Add onion and spice mixture to the slow cooker.
  • If you are using sausage links, poke them a few times with a fork then place them on a microwave-safe plate with a cover. Microwave on high for 2 minutes, then flip links and microwave for another 2-3 minutes. Blot dry after cooking then dice, chop, or slice and put in slow cooker.
  • About 10 minutes before the end of the cook cycle, add spinach to the slow cooker.
  • At the end of the cook cycle, take out bay leaf then serve and enjoy.

Total yield = 8 cups
1 serving = 1 1/3 cups

Tips:
Garnished with freshly grated black pepper in recipe photo.

5 oz of packaged baby spinach = 4¾ cups of spinach

2 medium fennel bulbs = 2 cups sliced

You can choose to brown the sausage instead of microwaving. Use a nonstick skillet on medium-high heat and brown on one side for about 4-5 minutes then flip contents to brown on other side. You don't need to stir too often - the point is to brown the side touching the pan. Use a splatter screen if you have one.