Reach for this recipe on a chilly morning when you know you'll want a steaming bowl of slow-cooker sausage stew for supper. To make this recipe gluten free, use gluten-free sausage.

Ingredients

  • 2 cups dried cannellini beans
  • 5 cups unsalted chicken stock
  • 1 plum tomato, stem end trimmed (about 5 ounces)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 garlic cloves, lightly crushed
  • 2 fresh rosemary sprigs
  • 6 ounces spinach-and-feta chicken-and-turkey sausage (such as applegate organics), cut diagonally into 1/2-inch-thick slices
  • 5 ounces baby spinach, roughly chopped
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil

Directions

  1. Sort and wash the beans; place in a large Dutch oven. Cover with water to 2 inches above the beans; cover and let stand 8 hours. Drain the beans. Place the beans in a 5- to 6-quart slow cooker. Add the stock, tomato, salt, pepper, garlic, and rosemary sprigs. Cover and cook on LOW until the beans are tender, about 7 hours.
  2. Healthy Recipes
  3. Ingredient
  4. Meat & Poultry
  5. Turkey Sausage
  6. Slow-Cooker White Bean, Spinach & Sausage Stew
  7. 4.6
  8. (21)
  9. 20 Reviews
  10. Reach for this recipe on a chilly morning when you know you'll want a steaming bowl of slow-cooker sausage stew for supper. To make this recipe gluten free, use gluten-free sausage.
  11. By EatingWell Test Kitchen Updated on June 6, 2024
  12. Reviewed by Dietitian Jessica Ball, M.S., RD
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  17. Prep Time:
  18. 30 mins
  19. Additional Time:
  20. 15 hrs 20 mins
  21. Total Time:
  22. 15 hrs 50 mins
  23. Servings:
  24. 6
  25. Yield:
  26. 6 servings
  27. Nutrition Profile:
  28. High-Protein
  29. Jump to Nutrition Facts
  30. Cook Mode (Keep screen awake)
  31. Ingredients
  32. 2 cups dried cannellini beans
  33. 5 cups unsalted chicken stock
  34. 1 plum tomato, stem end trimmed (about 5 ounces)
  35. 1 teaspoon kosher salt
  36. ½ teaspoon black pepper
  37. 4 garlic cloves, lightly crushed
  38. 2 fresh rosemary sprigs
  39. 6 ounces spinach-and-feta chicken-and-turkey sausage (such as Applegate Organics), cut diagonally into 1/2-inch-thick slices
  40. 5 ounces baby spinach, roughly chopped
  41. ¼ cup chopped fresh flat-leaf parsley
  42. 2 tablespoons extra-virgin olive oil
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  45. Directions
  46. Sort and wash the beans; place in a large Dutch oven. Cover with water to 2 inches above the beans; cover and let stand 8 hours. Drain the beans. Place the beans in a 5- to 6-quart slow cooker. Add the stock, tomato, salt, pepper, garlic, and rosemary sprigs. Cover and cook on LOW until the beans are tender, about 7 hours.
  47. White beans in a slow-cooker getting mashed with a potato masher
  48. Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey
  49. Lightly mash the bean mixture with a potato masher, breaking up the tomato and garlic. Add the sausage to the slow cooker; cover and cook on LOW until thoroughly heated, about 20 minutes. Add the spinach and parsley, stirring just until the spinach begins to wilt. Discard the rosemary sprigs. Ladle the stew into bowls; drizzle evenly with the oil before serving.