Ingredients
Ingredients:
- 1 pound dried white beans (such as great northern or navy), soaked overnight, drained and rinsed
- 14 ounces andouille sausage or spanish-style chorizo (NOT Mexican chorizo!), halved lengthwise and sliced 1/2 inch thick *see note
- 4 cups chicken broth, homemade or storebought
- 1 cup dry white wine
- 1 14.5-ounce can diced tomatoes (fire-roasted if you can find them)
- 1 large onion, chopped
- 6 cloves garlic, chopped
- 2 bay leaves
- a pinch of saffron, about 1/4 teaspoon
- 1 tablespoon sweet or smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh rosemary, chopped
- 4 cups water
To finish
- 4 cups fresh spinach (a couple big handfuls)
- chopped fresh parsley
- extra virgin olive oil
- sherry vinegar
- bread, for serving
Instructions
To Prepare:
- The night before you want to make this soup, place dried beans in a large bowl and cover with water and a tablespoon of salt. Leave for 8-12 hours. Drain and rinse before proceeding with recipe.
- Over medium heat in a large skillet, cook sausage slices until nice and brown.
- In a 4 to 6-quart slow cooker, combine the beans, sausage, broth, tomatoes, onion, garlic, bay leaf, rosemary, saffron, wine and water
- Cover and cook on low for 8 hours, or until beans are tender.
- Just before serving, stir in the spinach and chopped fresh parsley.
- Drizzle with sherry vinegar and olive oil for serving and serve with crusty bread
Notes
To bump up the flavor, I always like to brown any meats I'm adding to a slow cooker recipe - but it is optional and I have made this without browning the sausage and it is still delicious! So it's totally up to you.
Soaking the beans really makes a difference and it literally happens while you sleep - but if you don't want to bother, you can make this recipe with canned beans - just be sure to drain and rinse them well.
- Prep Time: 10 minutes
- Cook Time: 8 hours