Categories: Soup

Ingredients

• 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

Directions

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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