Slow-Cooker White Bean and Kielbasa Stew

By devogirl

This is a great dish to freeze and keep on hand for last-minute lunches and dinners. Omit the spinach and portion the stew into containers (1½ cups per serving); freeze for up to 3 months.

Nutritional Information
Per Serving
Calories 426
Fat 13g
Sat Fat 5g
Cholesterol 50mg
Sodium 1,091mg
Protein 29g
Carbohydrate 51g
Sugar 3g
Fiber 15g
Iron 6mg
Calcium 158mg

Ingredients

• 1 pound dried white beans (such as great northern or navy)
• 14 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick
• 4 cups low-sodium chicken broth
• 1 14.5-ounce can diced tomatoes
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 1 teaspoon dried rosemary
• 5 ounces baby spinach (6 cups)
• country bread, for serving

Preparation

Step 1

In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.

Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).

Just before serving, stir in the spinach. Serve with the bread.