Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

active:
40 mins
total:
4 hrs 45 mins
Servings:
8
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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; protein 16g; carbohydrates 27g; dietary fiber 14g; sugars 1g; fat 14g; saturated fat 5g; cholesterol 38mg; sodium 933mg.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/06/2021
Doubled the Italian sausage quantity. Other than that followed the recipe and it was outstanding on a cold winter day. Read More