TUSCAN WHITE BEAN SOUP WITH TOMATOES AND SAGE
By
Tuesday Cooks
@TuesdayCooks
1
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.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
6 (2 cups)
Prep:
15 Min
Cook:
8 Hr
Method:
Slow Cooker Crock Pot
Ingredients
-
1 can(s)29oz cannellini beans, rinsed, drained
-
2onions, chopped
-
2carrots,, chopped
-
1/2 corange winter squash, peeled and chopped
-
1fresh sage spring
-
2garlic cloves
-
1/2 tspsalt
-
1/4 tsppepper
-
8 cvegetable broth
-
1 can(s)14oz diced tomatoes, drained
-
6whole sage leaves, for garnish
-
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
About TUSCAN WHITE BEAN SOUP WITH TOMATOES AND SAGE
Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian
Other Tags: Quick & Easy Healthy
