Easy, hearty & filling!
Tuscan White Bean Vegetable Soup:
POINTS® Value: 4
Preparation Time: 15 min
Cooking Time: 315 min
Level of Difficulty: Easy
20 oz frozen winter butternut squash, peeled, cut-up into 1 inch cubes
1 cup(s) onion(s), chopped
1 cup(s) carrot(s), chopped
2 clove(s) garlic clove(s), finely chopped
1 cup(s) canned tomatoes, canned, fire roasted, drained
2 tsp olive oil
64 oz vegetable broth, low-sodium
29 oz canned cannellini beans, rinsed and drained
1 1/2 cup(s) cut green beans
1 Tbsp fresh sage, 1 large fresh sage sprig
1/2 tsp sea salt
1/4 tsp black pepper, fresh ground
1. Preheat oven to 450 degrees. Line large baking sheet with nonstick foil.
2. Combine squash, onions, carrots, garlic and oil in large bowl; toss to coat. Spread vegetables evenly on baking sheet. Roast, stirring occasionally, until tender and browned, about 20 min.
3. Transfer vegetables to a 5 or 6 quart slow cooker. Add broth, beans, sage sprig, salt and pepper; stir to combine. Cover and cook until vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low.
4. Remove sage sprig and discard. Stir in tomatoes. Cover and cook on high until flavors are blended, about 15 min. Sprinkle with a tsp of cheese, if desired.
2 cups soup = 1 serving
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