Ingredients 1 lb. dried white northern beans
1 onion, diced
1 tablespoon garlic, minced
1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, crushed or minced
1/2 teaspoon dried thyme or 1 tablespoon fresh thyme
6 cups chicken broth
1 tablespoon red wine vinegar
1 can (14.5 oz.) petite diced tomatoes
14 oz. precooked kielbasa, sliced rounds
4 cups baby spinach leaves
4 medium carrots, shredded or roughly chopped
Parmesan cheese for garnish
Directions
1. Place all ingredients EXCEPT baby spinach leaves and Parmesan cheese in a slow cooker. Cover and cook on low for 8 hours.
2. Once the stew has been cooking for 7.5 hours add the baby spinach leaves to slow cooker, cover again, and continue to cook another 30 minutes. ***If the stew is too thick for your liking, add a 1/4 cup to 1/2 cup of water when you add the spinach leaves, stir to combine before covering the slow cooker with lid***
3. Serve immediately and enjoy! Garnish with freshly grated Parmesan Cheese and a sprig of rosemary if desired. NOTE:
This stew can easily be made vegan by substituting Vegetable broth for chicken broth, vegan sausage slices for the kielbasa, and garnishing with a vegan parmesan cheese. Rest assured the vegan version of this stew is just as delicious!
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