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.
Ingredients:
1 pound uncooked italian or pork sausage links, cut into 3/4-inch slices
2 ½ cups peeled winter squash, such as butternut squash, cut into 1-inch cubes
1 ½ 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
Directions:
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.
