Use any variety of winter squash for this version of the classic Italian vegetable and sausage soup.
Recipe from Diabetic Living
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 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
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