TUSCAN WHITE BEAN SOUP WITH TOMATOES AND SAGE
By
Tuesday Cooks
@TuesdayCooks
1
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Ingredients
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1 can(s)29oz cannellini beans, rinsed, drained
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2onions, chopped
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2carrots,, chopped
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1/2 corange winter squash, peeled and chopped
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1fresh sage spring
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2garlic cloves
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1/2 tspsalt
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1/4 tsppepper
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8 cvegetable broth
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1 can(s)14oz diced tomatoes, drained
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6whole sage leaves, for garnish
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1/2 cparmesan cheese, grated (optional)
How to Make TUSCAN WHITE BEAN SOUP WITH TOMATOES AND SAGE
- 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. - 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 - Stir in tomatoes.
Garnish each serving with sage leaves and cheese (optional) - 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