TUSCAN WHITE BEAN SOUP WITH TOMATOES AND SAGE

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By Tuesday Cooks
@TuesdayCooks

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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Serves:

6 (2 cups)

Prep:

15 Min

Cook:

8 Hr

Method:

Slow Cooker Crock Pot

Ingredients

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

How to Make TUSCAN WHITE BEAN SOUP WITH TOMATOES AND SAGE

Step-by-Step

1Place 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.
2Cover and cook until the vegetables are fork tender (4-5 hours on high; 8-10 hours on low)
Discard the sage spring and garlic
3Stir in tomatoes.
Garnish each serving with sage leaves and cheese (optional)
4NOTE: 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