Recipe from Diabetic Living
Use any variety of winter squash for this version of the classic Italian vegetable and sausage soup.
Prep Time: 40 mins
see savings1 pounduncooked Italian or pork sausage links, cut into 3/4-inch slices
see savings2 1/2 cupspeeled winter squash, such as butternut squash, cut into 1-inch cubes
see savings1 1/2 cupscubed potatoes
see savings2medium fennel bulbs, trimmed and cut into 1-inch pieces
see savings1large onion, chopped
see savings2cloves garlic, minced
see savings1 15 ounce canred kidney beans, rinsed and drained
see savings1/2 teaspoondried sage, crushed
see savings4 cupschicken broth or vegetable broth
see savings1 cupdry white wine
see savings4 cupschopped kale or fresh spinach
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.
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 (µg) 32.26, Cobalamin (Vit. B12) (µg) 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