This recipe was prepared by Sharon Mills, a Curious Cuisiner member, for the September 2014 meeting. The original recipe was chosen from a "Slow Good" cookbook.
Provided by Tuesday Cooks
Categories Bean Soups
Time 8h15m
Number Of Ingredients 12
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
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