Chicken Sausage And White Bean Stew

• 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

1. Cook sausage in a large skillet over medium-high heat 4 minutes or until browned.
2. 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.

chicken sausage, carrots, onion, salt, fresh rosemary, black pepper, tomatoes, great northern beans, fresh spinach, bacon

Taken from www.myrecipes.com/recipe/chicken-sausage-bean-stew (may not work)