Recipe Image

Winter Minestrone

  • 40 m
  • 4 h 45 m
Diabetic Living Magazine
“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.”


    • 1 pound uncooked Italian or pork sausage links, cut into ¾-inch slices
    • 2½ cups peeled winter squash, such as butternut squash, cut into 1-inch cubes
    • 1½ cups cubed potatoes
    • 2 medium fennel bulbs, trimmed and cut into 1-inch pieces
    • 1 large onion, chopped
    • 2 cloves garlic, minced
    • 1 (15 ounce) can red kidney beans, rinsed and drained
    • ½ teaspoon dried sage, crushed
    • 4 cups chicken broth or vegetable broth
    • 1 cup dry white wine
    • 4 cups chopped kale or fresh spinach


  • 1 In a large skillet, cook the sausage until browned; drain well.
  • 2 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.
  • 3 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.
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