It's a cold, damp day today so thought I'd give this one a try. I had to doctor it up quite a bit but turned out ok. I've noted my additions.

Slow Cooker Sausage, White Bean and Spinach Soup

1 T. olive oil

1 package smoked andouille sausage, thinly sliced on the diagonal

3 cloves garlic, minced

1 onion, diced

3 carrots, diced

2 stalks celery, diced

3 or 4 15 oz. cans Great Northern beans, drained and rinsed

½ t. dried oregano

*1 t. basil

*1 can diced tomatoes

2 bay leaves

6 cups chicken stock

*Parmesan rind

S & P

3 + cups fresh spinach, roughly chopped

Parmesan cheese for topping

Heat olive oil in large skillet. Cook sausage until lightly browned, about 3-4 minutes.

Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves, basil, tomatoes and parmesan rind into a 6 qt. slow cooker.  Stir in chicken broth until well blended.   Season with salt and pepper to taste.

Cover and cook low 7-8 hours or high 3-4 hours.  Stir in spinach until wilted and serve.