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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


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

  • 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; protein 16g 32% DV; carbohydrates 27g 9% DV; exchange other carbs 2; dietary fiber 14g 56% DV; sugars 1g; fat 14g 22% DV; saturated fat 5g 25% DV; cholesterol 38mg 13% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 933mg 37% DV; thiamin -1mg -100% DV.