Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 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.

Source: Diabetic Living Magazine

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Recipe Summary

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

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

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