Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
1 (12-oz.) package spinach and feta chicken sausage, sliced
3 carrots, coarsely chopped
1 medium onion, chopped
1/2 teaspoon table salt
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon black pepper
1 (14 1/2-oz.) can fire-roasted diced tomatoes
2 (15.8-oz.) cans great Northern beans, drained and rinsed
1 (5-oz.) bag fresh spinach
4 bacon slices, cooked and crumbled
How to Make It
Cook sausage in a large skillet over medium-high heat 4 minutes or until browned.
Place carrot and onion in a 4- or 5-qt. slow cooker; sprinkle with salt, rosemary, and pepper. Layer tomatoes and beans over carrot mixture. Top with sausage. Cover and cook on Low 8 hours or until vegetables are tender. Stir in spinach; cook 10 minutes. Sprinkle with bacon before serving.