Ingredients
- 1 can Cento Cannellini Beans (19 oz), drained
- 2 cans Cento Lower Sodium Chicken Broth (14.5 oz)
- 1 cup Water
- 1 can Cento Petite Diced Tomatoes (14.5 oz)
- 1 tsp Cento Fine Sicilian Sea Salt
- ½ tsp Cento Ground Black Pepper
- 4 cloves Bellino Whole Garlic Cloves, crushed
- 2 sprigs Fresh Rosemary Sprigs
- 6 ounces Chicken Sausage, cut diagonally into ½ inch thick slices
- 5 ounces Fresh Spinach, chopped
- ¼ cup Fresh Parsley, chopped
Directions
In medium saucepan on medium heat, cook sausage until lightly brown on each side. Place browned sausage, broth, tomatoes, pepper, garlic and rosemary sprigs into slow cooker and cook on low for 7 hours. Add beans, spinach and parsley, 30 minutes before finishing, stirring until the spinach has wilted. Remove rosemary sprigs and discard. Ladle the soup into bowls, drizzle with olive oil and serve.
