Winter Minestrone
Use any variety of winter squash for this version of the classic Italian vegetable and sausage soup.
Ingredients
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1 pound uncooked Italian or pork sausage links, cut into 3/4-inch slices
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2 1/2 cups peeled winter squash, such as butternut squash, cut into 1-inch cubes
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1 1/2 cups cubed potatoes
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2 medium fennel bulbs, trimmed and cut into 1-inch pieces
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1 large onion, chopped
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2 cloves garlic, minced
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1 15-ounce can red kidney beans, rinsed and drained
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1/2 teaspoon dried sage, crushed
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4 cups chicken broth or vegetable broth
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1 cup dry white wine
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4 cups chopped kale or fresh spinach
Directions
1.
In a large skillet cook the sausage until brown; drain well.
2.
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.
3.
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
Calories 315, Total Fat 14 g, Saturated Fat 5 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 2 g, Cholesterol 38 mg, Sodium 933 mg, Carbohydrate 27 g, Total Sugar 1 g, Fiber 14 g, Protein 16 g. Daily Values: Vitamin A 61%, Vitamin C 69%, Calcium 11%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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