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ShareWinter Minestrone
Use any variety of winter squash for this version of the classic Italian vegetable and sausage soup.
MAKES: 8 servings
CARB GRAMS PER SERVING:
27
Nutrition Facts Per Serving:
- Servings Per Recipe: 8
- Calories: 315
- Protein(gm): 16
- Carbohydrate(gm): 27
- Fat, total(gm): 14
- Cholesterol(mg): 38
- Saturated fat(gm): 5
- Monosaturated fat(gm): 7
- Polyunsaturated fat(gm): 2
- Dietary Fiber, total(gm): 14
- Sugar, total(gm): 1
- Vitamin A(RE): 628
- Vitamin C(mg): 41
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 4
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 32
- Cobalamin (Vit. B12)(µg): 0
- Sodium(mg): 933
- Potassium(mg): 812
- Calcium(DV %): 111
- Iron(DV %): 2
- 1 pound uncooked Italian or pork sausage links, cut into 3/4-inch slices
- 2 1/2 cups peeled winter squash, such as butternut squash, cut into 1-inch cubes
- 1 1/2 cups cubed potatoes
- 2 medium fennel bulbs, trimmed and cut into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 15 ounce can red kidney beans, rinsed and drained
- 1/2 teaspoon dried sage, crushed
- 4 cups chicken broth or vegetable broth
- 1 cup dry white wine
- 4 cups chopped kale or fresh spinach
1. In a large skillet cook the sausage until brown; drain well.
2. In a 5- to 6-quart crockery cooker place squash, potatoes, fennel, onion, garlic, beans, and sage. Top with sausage. Pour broth and wine over all.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in kale or spinach. Cover and cook 5 minutes more. Makes 8 servings.
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