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Lowfat Crockpot Tuscan White Bean Soup
So great during the crisp Fall months and even better during those cold winter months. Enjoy!
Serves 6
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 1 |
Can |
Cannellini beans - 29 oz, rinsed and drained |
|
| 2 |
ea |
Onions, chopped |
|
| 2 |
ea |
Carrots, chopped |
|
| 1 1/2 |
C |
Winter squash, peeled and chopped |
|
| 1 |
ea |
Fresh sage sprig - large |
|
| 2 |
ea |
Garlic clove, peeled |
|
| 1/2 |
Tsp |
Salt |
|
| 1/4 |
Tsp |
Freshly ground black pepper |
|
| 8 |
C |
Vegetable broth |
|
| 1 |
Can |
Diced Tomatoes - 15 oz, drained |
|
| 6 |
ea |
Whole fresh sage leaves for ganish |
|
| 1/4 |
C |
Parmesan cheese, grated for ganish |
|
|
Instructions
Put beans, onions, carrots, squash, sage sprigs, garlic, salt and pepper in a 5 or 6 quart crock pot. Pour broth over contents of crockpot. Cover
and cook for 4 to 5 hours on high or 8 to 10 hours on low. When cooking is complete remove sage sprigs and garlic.
Stir in tomatoes. Garnish each serving with sage leaves and cheese.
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