tuscan white bean soup with tomatoes and sage

Name: TUSCAN WHITE BEAN SOUP WITH TOMATOES AND SAGE
Prep time: 15 min
Cook time: 8 h
Yield: 6
Cuisine: Italian
Ingredients: 1 can(s) 29oz cannellini beans, rinsed, drained; 2 - onions, chopped; 2 - carrots,, chopped; 1/2 cup(s) orange winter squash, peeled and chopped; 1 - fresh sage spring; 2 - garlic cloves; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 8 cup(s) vegetable broth; 1 can(s) 14oz diced tomatoes, drained; 6 - whole sage leaves, for garnish; 1/2 cup(s) parmesan cheese, grated (optional)

8 Pinches

Tuesday Cooks

The Villages, FL

Updated on Sep 24, 2014

This recipe was prepared by Sharon Mills, a Curious Cuisiner member, for the September 2014 meeting. The original recipe was chosen from a "Slow Good" cookbook.

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prep time 15 Min

cook time 8 Hr

method Slow Cooker Crock Pot

yield 6 (2 cups)

Ingredients

1 can 29oz cannellini beans, rinsed, drained
2 - onions, chopped
2 - carrots,, chopped
1/2 cup orange winter squash, peeled and chopped
1 - fresh sage spring
2 - garlic cloves
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups vegetable broth
1 can 14oz diced tomatoes, drained
6 - whole sage leaves, for garnish
1/2 cup parmesan cheese, grated (optional)

How To Make tuscan white bean soup with tomatoes and sage

Step 1

Place the beans, onions, carrots, squash, sage spring, garlic, sale and pepper in a 5-6 quart slow cooker. Pour the broth over the beans and vegetables.

Step 2

Cover and cook until the vegetables are fork tender (4-5 hours on high; 8-10 hours on low) Discard the sage spring and garlic
Step 3

Stir in tomatoes. Garnish each serving with sage leaves and cheese (optional)
Step 4

NOTE: Roasting the vegetables before adding them to the slow cooker will give this soup even more flavor -- Preheat to 450. Combine the onions, carrots, squash, and garlic on a nonstick baking sheet. Spray lightly with nonstick spray. Roast, stirring occasionally until vegetables are tender and browned (about 20 minutes) Add to the slow cooker as directed in Step 1 with the sage sprig, salt and pepper. NOTE: 2 cups: 182 cal, 4g fat, 2g sat. fat, 0g trans far; 8mg chol, 672 mg sodium, 28g carb, 7g fiber, 11g protein, 133mg calcium. Weight Watchers: 3 points
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