Add all ingredients except spinach to a 6 quart or larger slow cooker.
29 Ounces Canned Northern White Beans, 12 Ounces Vegetarian Italian Sausages, 1 Pound Red Potatoes, 32 Ounces Vegetable Broth, 2 Tablespoons Prepared Spicy Brown Mustard, 1 Teaspoon Garlic Powder, ½ Teaspoon Freshly Ground Black Pepper
Stir well to combine.
Cover and cook on LOW for 4 to 6 hours or until the potatoes are cooked through. through.
Add spinach in last half hour of cooking.
2 Cups Fresh Spinach
Ladle hot soup into bowls and enjoy!
Notes
The vegetarian sausage doesn't take long to cook so don't worry about not cooking it enough. Also, I used Great Northern beans but you could use any white beans you wish. I just found that the Northern beans have more fiber than my old standby, cannellini beans.