This version of the Italian classic vegetable and bean soup is made in the slow cooker and mixes in flavorful sausage and squash. Use any variety of winter squash. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, cook the sausage until browned; drain well.

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  • In a 5- to 6-quart slow cooker, place squash, potatoes, fennel, onion, garlic, beans and sage. Top with sausage. Pour broth and wine over all.

  • Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Stir in kale (or spinach). Cover and cook 5 minutes more.

Nutrition Facts

315 calories; 14 g total fat; 5 g saturated fat; 38 mg cholesterol; 933 mg sodium. 27 g carbohydrates; 14 g fiber; 1 g sugar; 16 g protein;