TUSCAN WHITE BEAN SOUP WITH TOMATOES AND SAGE

TUSCAN WHITE BEAN SOUP WITH TOMATOES AND SAGE image

Provided by Tuesday Cooks

Time 8h15m

Number Of Ingredients 12

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1 can(s) 29oz cannellini beans, rinsed, drained
2 onions, chopped
2 carrots,, chopped
1/2 c orange winter squash, peeled and chopped
1 fresh sage spring
2 garlic cloves
1/2 tsp salt
1/4 tsp pepper
8 c vegetable broth
1 can(s) 14oz diced tomatoes, drained
6 whole sage leaves, for garnish
1/2 c parmesan cheese, grated (optional)

Steps:

1. Place the beans, onions, carrots, squash, sage spring, garlic, sale and pepper in a 5-6 quart slow cooker. Pour the broth over the beans and vegetables.
2. Cover and cook until the vegetables are fork tender (4-5 hours on high; 8-10 hours on low) Discard the sage spring and garlic
3. Stir in tomatoes. Garnish each serving with sage leaves and cheese (optional)
4. NOTE: Roasting the vegetables before adding them to the slow cooker will give this soup even more flavor -- Preheat to 450. Combine the onions, carrots, squash, and garlic on a nonstick baking sheet. Spray lightly with nonstick spray. Roast, stirring occasionally until vegetables are tender and browned (about 20 minutes) Add to the slow cooker as directed in Step 1 with the sage sprig, salt and pepper. NOTE: 2 cups: 182 cal, 4g fat, 2g sat. fat, 0g trans far; 8mg chol, 672 mg sodium, 28g carb, 7g fiber, 11g protein, 133mg calcium. Weight Watchers: 3 points