Heat oil in non-stick skillet. Add chopped leek and saute for about 5 minutes, or until soft. Mix with butternut squash chunks and add to crockpot. (Tip - half squash with sharp knife, scrape clean with spoon, and heat in 350 degree Fahrenheit oven on baking sheet sprayed with non-stick cooking spray, cut side down, for 15 minutes. Let cool, then peel and cut into chunks).
Add salt and pepper (to taste) and 2 teaspoons herbes de provence.
Top with beans and tomatoes, in that order. Cover and cook on low for 8-9 hours. Can be kept warm for up to 2 hours.
Serve topped with mozzarella cheese and sprinkled with crumbled bacon, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	323.88 Kcal (1356 kJ)
Calories from fat	123.98 Kcal
		% Daily Value*
Total Fat	13.78g	21%
Cholesterol	28.65mg	10%
Sodium	1200.92mg	50%
Potassium	261.89mg	6%
Total Carbs	13.79g	5%
Sugars	3.24g	13%
Dietary Fiber	2.54g	10%
Protein	23.8g	48%
Vitamin C	9.2mg	15%
Iron	1.5mg	8%
Calcium	586.5mg	59%

Amount Per 100 g
Calories	188.38 Kcal (789 kJ)
Calories from fat	72.11 Kcal
		% Daily Value*
Total Fat	8.01g	21%
Cholesterol	16.66mg	10%
Sodium	698.51mg	50%
Potassium	152.32mg	6%
Total Carbs	8.02g	5%
Sugars	1.88g	13%
Dietary Fiber	1.48g	10%
Protein	13.84g	48%
Vitamin C	5.4mg	15%
Iron	0.9mg	8%
Calcium	341.1mg	59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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