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Prep Time: 15 Minutes Cook Time: 465 Minutes |
Ready In: 480 Minutes Servings: 6 |
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here is a delicious soup I prepare in the morning, and let it cook during the day. I come home add spinach, and cook for 10 minutes, and I have a wonderful soup. Ingredients:
1 lb uncooked italian sausage |
2 1/4 cups butternut squash or 2 1/4 cups acorn squash |
2 medium potatoes, peeled |
2 medium fennel bulbs, trimmed |
1 onion, chopped |
1 (15 ounce) can kidney beans, rinsed and drained |
2 teaspoons prepared minced garlic |
1 teaspoon italian spices |
2 (14 ounce) cans chicken broth |
1 cup dry white wine |
4 cups fresh spinach |
Directions:
1. Cut sausage, potatoes and fennel into 1/2 inch slices.
2. In a skillet, cook sausage until brown and drain.
3. In a large slow cooker, combine squash, potatoes, fennel, onion, beans, garlic and Italian seasoning.
4. Top with sausage and pour chicken broth and wine over all in slow cooker.
5. Cover and cook on low for 7-9 hours.
6. Stir in spinach, cover and cook 10 minutes more.
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