Minestrone Soup

Kim A. Heaphy's Note:

This hardy soup is wonderful on a cool fall or winter day. Lots of flavour and a meal in itself!

• Total Time: 8 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 8

• 1 lb uncooked sausage, either Italian or 1 lb chorizo sausage , cut into 1/2 slices
• 2 ½ cups butternut squash , peeled and cut into 1-inch cubes
• 1 ½ cups potatoes , peeled and cut into 1-inch cubes
• 1 medium fennel bulb , trimmed and cut into 1-inch pieces
• 1 large sweet onion , roughly cut into 1 inch cubes
• 2 garlic cloves , minced
• 1 (15 ounce) can red kidney beans , rinsed and drained
• ½ teaspoon dried sage , crushed
• 4 cups chicken broth or 4 cups vegetable broth
• 1 cup dry white wine
• 4 cups spinach , chopped

Directions:

1. In large skillet cooke teh sausage until brown. Drain well.
2. In a 5 to 6 quart crock pot, place squash, potatoes, fennel, onion, garlic, beans and sage. Top with sausage. Pour broth and wine over all.
3. Cook in crock pot on high for about 4 hours or low for about 7 to 8 hours.
4. Serve hot.