Slow Cooker Sausage, White Bean, and Pasta Stew

Recipe by Catherine Pla

Serves 6-8

Slow Cooker Sausage, White Bean, and Pasta Stew

This can be vegetarian if you omit the sausage, vegan if you use water or vegetable broth instead of chicken broth. Any way you modify it, you’ll have a hearty, healthy, delicious meal. If you have Parmesan cheese rinds (always save these in the freezer to add to soups and stews) use one or two here. They will infuse the soup with a rich, distinctive flavor.

• 1 yellow onion, chopped

• 2 carrots, chopped

• 4 garlic cloves, chopped or pressed

• 2 sprigs thyme (or 1⁄2 t dried)

• 1 bay leaf

• 1⁄2 t smoked paprika (optional)

• 8 oz dried white beans such as great northern or cannellini, rinsed and picked over

• 1 lb sweet or hot Italian sausage, 4-6 links (or any other sausage you like)

• 1 14 oz can fire-roasted tomatoes

• A rind of Parmesan (optional)

• 3 c chicken broth

• 1 c water

• 1⁄2 c orzo or ditalini pasta

• 1 c chopped baby spinach

• 1 T balsamic vinegar

• Chopped parsley

• Grated Parmesan cheese for serving

Spread onions, carrots, and garlic in the bottom of a slow cooker. Add thyme, bay leaf, and smoked paprika, if using. Add the beans and top with sausage links. Add in tomatoes, Parmesan rind if using, broth, and water. Cover and cook on low for 8 hours.

Remove sausages from the slow cooker and set aside on a cutting board. Add orzo and cook for 10 minutes until the pasta has softened. Add spinach and stir to wilt. Slice sausages and add back into the stew. Add chopped parsley and balsamic vinegar. Be sure to remove thyme sprigs and bay leaf, as well as the Parmesan rind if used. Taste for seasoning, adding salt and pepper as needed. Warm stew through for an additional 5 minutes to meld flavors.

Serve with a little extra olive oil drizzled on top and grated Parmesan cheese.