April Snow

 Spring Break 2021 was beautiful. There were sunny, warm days with temps in the 70s and 80s...and we didn't leave Indiana! We had one of the nicest Easters and Spring Breaks I can remember. We had warmer temperatures than some who traveled for the vacation. I should have known it was too good to be true, or at least too good to stick around.

Two weeks later and we have snow in the forecast. Not just flurries, but from Tuesday night to Wednesday morning they are saying we could get about 3-5 inches. *Insert sobbing sounds here* 

Even saying that out loud makes my heart hurt. I know we live in the Midwest and April can be a tricky month, but come on!

The only good thing about this cold spell coming is it gives me a chance to share this recipe. One that I had made back when it was actually supposed to be cold, saved and thought I would just wait until fall to post it. I know many eat soup year round, but in the blogging world, recipes for it don't perform well in the hot summer months. 

But oh look, Mother Nature has decided to be fickle once again and a super easy, set it and forget it Crock Pot soup is the perfect way to combat her mood swings.

This soup has deep, rich flavor, but only has cook a few hours to achieve it! Be sure to have some crusty bread for dipping too. The broth was made for a chewy baguette.

 Anyone who is rejoicing we have snow coming again better not speak to me. I am beyond ready for warm weather, every day. In fact, if it was up to me, we could actually skip over spring and go right to 85 and HOT...but at this point I would just be happy with not having to dig the snow shovel out of the shed!

 Crock Pot Italian Sausage and Bean Soup

1 lb. mild Italian sausage

2 (15 oz.) cans cannellini beans, rinsed and drained

2 (14 oz.) cans diced tomatoes with basil and garlic, drained

8 cups chicken broth

1 medium white onion, diced

4-5 garlic cloves, minced

2 tsp. Italian seasoning

1/4 tsp. crushed red pepper 

1/4 c. grated Parmesan/Romano cheese blend

6 oz. spinach, large stems removed

Salt and Pepper 

In a large skillet brown sausage with onion and garlic. Transfer to Crock Pot. Add broth, tomatoes, beans, Italian seasoning, red pepper, salt and pepper. Stir well. Cook on low for 3-4 hours. Add cheese and spinach and stir. Cook until spinach is wilted, about 10 minutes. 

Shared at Weekend Potluck