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
Total time: 8 h 15 min
Yield: 6 (2 cups)
Cuisine: Italian
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)

Tuscan White Bean Soup With Tomatoes And Sage Recipe

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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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Comments:

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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)
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How to Make TUSCAN WHITE BEAN SOUP WITH TOMATOES AND SAGE

Step-by-Step

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