Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Vegetables
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Special Features: Make Ahead
Vegetarian
Crock Pot
Meal Type: Lunch
Entree
Soups & Stews
Ingredients
2 Large onions, chopped
6 Garlic cloves, minced
1-3 lb Butternut squash, peeled seeded and cut into 1 inch cubes
1 Red bell peppers, seeded and cut into 1 inch pieces
1 cup Organic vegetable broth
1 bunch Kale, thick stems trimmed and leaves cut crosswise into 2 inch strips
1 cup Diced carrots
3 tablespoon Fresh sage
1 (28 ounce) can Cannellini beans, rinsed and drained (white kidney beans)
Salt & fresh ground pepper
Freshly grated romano cheese (optional)
Organic chicken or turkey spicy sausage (optional)
Preparation
Combine all ingredients except the cheese, sausage and kale in the crock pot. Cook on low for 8 to 10 hours or on high for 5 to 6 hours.
Add kale during the last hour of cooking. Or you can add to bottom of bowl before adding hot soup and let sit for a bit for it to cook.
Add chopped sausage during the last hour of cooking.
Serve in large bowls and sprinkle generously with grated cheese, if desired.
Cook's Notes
Nutrition Information