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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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This hardy soup is wonderful on a cool fall or winter day. Lots of flavour and a meal in itself! Ingredients:
1 lb uncooked sausage, either italian or 1 lb chorizo sausage, cut into 1/2 slices |
2 1/2 cups butternut squash, peeled and cut into 1-inch cubes |
1 1/2 cups potatoes, peeled and cut into 1-inch cubes |
1 medium fennel bulb, trimmed and cut into 1-inch pieces |
1 large sweet onion, roughly cut into 1 inch cubes |
2 garlic cloves, minced |
1 (15 ounce) can red kidney beans, rinsed and drained |
1/2 teaspoon dried sage, crushed |
4 cups chicken broth or 4 cups vegetable broth |
1 cup dry white wine |
4 cups spinach, chopped |
Directions:
1. In large skillet cooke teh sausage until brown. Drain well.
2. In a 5 to 6 quart crock pot, place squash, potatoes, fennel, onion, garlic, beans and sage. Top with sausage. Pour broth and wine over all.
3. Cook in crock pot on high for about 4 hours or low for about 7 to 8 hours.
4. Serve hot.
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