Slow Cooker Veggie Sausage Soup // Video Tutorial Included! |
Cuisine: Italian
Author: Andrea Cammarata
Prep time: 40 mins
Cook time: 10 hours
Total time: 10 hours 40 mins
A fabulous blend of veggies...cheese...sausageless sausage...veggie broth and seasoning!
- 2 15oz of Rinsed Northern White Beans
- 1 large potato diced small
- 6 large carrots diced small
- 3 stalks of celery dice small
- 1 bunch of scallions sliced thin (green and white)
- 1 lb browned Veggie Sausage
- 4 closed of garlic microplaned with 2 tablespoons of olive oil
- 40 ounces of Veggie Stock
- 12 ounces of baby spinach
- 1-2 veggie bouillon cubes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 large by leaf
- 2 tablespoons of prepared pesto
- 1 Parmesan rind or small piece
- Wash and clean your veggies
- Chop your veggies (you can do this ahead of time)
- Slice and brown your Sausageless Sausage in a tablespoon or two of olive oil, just to get some color
- Put all of the ingredients into the slow cooker except the Spinach and the Bouillon Cube.
- Pour your broth on top and stir well
- Place the cover on and allow to cook on high for 5-6 hours or low for 8-10 hours
- Right before serving add your baby spinach and bouillon cube and stir till everything is combined
- Allow to cook for 15-30 minutes more and then you are ready to serve!
- I just wanted to add that we like our broth a little bit thicker so at the end when we add the spinach and bouillon cube I add 2 tablespoons of flour with 1 tablespoon of olive oil and stir that through...it thickens it just a little bit and I wanted to let you know that that was an option.
- Serve in a crock or soup bowl, add your toppings and ENJOY!
Recipe by The Cottage Market at https://thecottagemarket.com/slow-cooker-veggie-sausage-bean-soup-video-tutorial-included/
3.5.3217