Tuscan White Bean Soup

By gapboy1379-2

Ingredients

• 20oz pkg peeled cut up butternut squash, cut into 1 inch cubes
• 2 onions, chopped
• 2 carrots, chopped
• 2 garlic cloves
• 2 tsp olive oil
• 2 32oz cartons veg broth
• 29 oz can cannelini beans, rinsed and drained
• 1 lg fresh sage sprig
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 14.5 oz can fire roasted diced tomatoes, drained
• 1/4 c grated pecorino cheese
• 4 fresh sage leaves for garnish

Details

Servings 6
Adapted from wegottaeat.com

Preparation

Step 1

1. Preheat oven to 450. Line large rimmed 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 minutes.

3. Transfer vegetables to 5 or 6 quart slow cooker. Add broth, beans, sage, 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 and garlic cloves with slotted spoon. Discard. Stir in tomatoes. Cover and cook on high until flavors are blended, about 15 minutes. Serve sprinkled with pecorino. Garnish with sage leaves.