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.