Crock Pot Winter Minestrone Soup |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 8 |
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A great way to introduce your family to different squashes. You can use butternut, hubbard, kabocha, or acorn...to name a few. Ingredients:
1 lb chicken sausage, in 3/4 inch slices |
2 1/2 cups winter squash, peeled and cubed |
1 1/2 cups potatoes, peeled and cubed |
2 medium fennel bulbs, trimmed and cubed |
1 large onion, chopped |
2 garlic cloves, minced |
4 cups fresh spinach or 4 cups kale, chopped |
1 (15 ounce) can red kidney beans, rinsed and drained |
1/2 teaspoon salt, substitute |
1/2 teaspoon dried sage, crushed |
1/2 teaspoon white pepper |
6 cups low sodium chicken broth |
1 cup dry white wine (or more broth) |
Directions:
1. Cube the squash, potatoes and fennel all about the same size.
2. Brown and drain the sausage.
3. Put all the vegetables, (except spinach) beans and seasonings into a 5-6 quart crock pot. Top with the sausage. Pour liquids over all.
4. Cover and cook on low 8-9 hours or on high 4-5 hours.
5. Stir in spinach and cook another 5 minutes, covered.
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