Slow-Cooker White Bean and Kielbasa Stew

Found on Real Simple.
Serves 6

Why is stew so darn delicious and filling in the winter? Well, for one, you can throw everything in the slow-cooker in the morning and come home to a tasty dinner. Also, you can stew even the least tender of cuts and you’ll have tender, juicy meat by the end (great if you’re on a budget). Charlene Mattox’s recipe adds a little twist, using Kielbasa and white beans, instead of the traditional beef.

Ingredients

1 lb dried white beans
14 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick
4 cups low-sodium chicken broth
1 can diced tomatoes (14.5-ounce)
1 large onion, chopped
6 cloves garlic, chopped
1 tsp dried rosemary
6 cups baby spinach
County bread

In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).

Just before serving, stir in the spinach. Serve with the bread.