• 1   pound 
    uncooked Italian or pork sausage links, cut into 3/4-inch slices
  • 2 1/2  cups 
    peeled winter squash, such as butternut squash, cut into 1-inch cubes
  • 1 1/2  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
  • 1/2  teaspoon 
    dried sage, crushed
  • 4   cups 
    chicken broth or vegetable broth
  • 1   cup 
    dry white wine
  • 4   cups 
    chopped kale or fresh spinach
In a large skillet cook the sausage until brown; drain well.
In a 5- to 6-quart crockery cooker place squash, potatoes, fennel, onion, garlic, beans, and sage. Top with sausage. Pour broth and wine over all.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in kale or spinach. Cover and cook 5 minutes more. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 315, Fat, total (g) 14, chol. (mg) 38, sat. fat (g) 5, carb. (g) 27, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, fiber (g) 14, sugar (g) 1, pro. (g) 16, vit. A (RE) 628.44, vit. C (mg) 40.74, Thiamin (mg) 0.34, Riboflavin (mg) 0.28, Niacin (mg) 3.95, Pyridoxine (Vit. B6) (mg) 0.35, Folate (g) 32.26, Cobalamin (Vit. B12) (g) 0.37, sodium (mg) 933, Potassium (mg) 812, calcium (mg) 111.06, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
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