tuscan white bean soup with tomatoes and sage

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By Tuesday Cooks
from The Villages, FL

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.

serves 6 (2 cups)
prep time 15 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For tuscan white bean soup with tomatoes and sage

  • 1 can
    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
    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

  • 1
    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.
  • 2
    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
  • 3
    Stir in tomatoes. Garnish each serving with sage leaves and cheese (optional)
  • 4
    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
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