Mini Meatball and White Bean Stew

Print Recipe

5 from 2 votes

Mini Meatball and White Bean Stew

Prep Time10

Cook Time7 30

Total Time7 40

Course: Main Dish, Meat, Soup and Salad

Cuisine: Fall, Slow Cooker, Winter

Servings: people

Calories: 523kcal

Ingredients

1 pound dried great northern beans rinsed and picked through, broken beans tossed out
8 cups chicken stock
1 onion diced
2 carrots chopped
2 ribs celery diced
4 cloves garlic chopped
1 teaspoon dried thyme
1 bay leaf
1 rind parmesan cheese *optional
1 pound raw ground sausage **breakfast or italian
1 10 ounce bag spinach
crusty bread for serving optional
fresh parsley for serving optional

Instructions

In a large slow cooker combine the first 9 ingredients. Stir to combine, cover and set it either on high for 3 1/2-4 or low for 7-8 hours.
When the beans are done cooking for as long as you set them for make mini meatballs, 1/2 inch, out of the sausage and drop them in the pot. Cover and let these cook for and additional 30 minutes on high.
Remove the cover then remove the parmesan rind, add the spinach and stir. Cover and let cook for an additional 10 minutes to wilt the spinach. Serve with crusty bread and sprinkle with parsley if you have some.

Notes

*whenever you buy a hunk of parmesan cheese throw the rind in a freezer bag and freeze to flavor soups later on.
**I used a pound of regular sausage in a roll that you purchase near the bacon, italian would be nice too, whichever you prefer!

Nutrition