This was originally from Weight Watchers, but the directions were bad.
Very nice light-tasting soup with sausage, beans and squash.
| Ingredients: | ||
| 1 | Lb | Dry Cannelini (white) Beans, re-hydrated according to package directions |
| 1 1/4 | Lb | Sweet Italian Turkey Sausage Links, cut into 1/2″ chunks |
| 1 | 2 Large Yellow Onions, chopped into 1/2″ pieces | |
| 2 | Quarts | Chicken Broth |
| 1 | Tablespoon | Olive Oil |
| 6 | Large Cloves | Garlic, finely chopped |
| 2.5 | Pounds | Butternut squash, cubed about 1/2″ |
| 1 | Tablespoon | Fresh Sage, minced |
| 1/4 | Teaspoon | Freshly grated Nutmeg |
| 1 | Tablespoon | Freshly Squeezed Lemon Juice |
| Parmigiano Reggiano, grated (optional) | ||
Recipe:
- Rinse beans and discard anything that isn’t a bean. Soak according to package directions.
When beans are ready . . .
- Add a little olive oil to a sauce pot and heat on medium until
hot. - Add sausage and cook until lightly browned.
- Add onion, and saute until soft. The sausage will get a little darker.
- Add chopped garlic and saute until softened (not browned)
- Add everything else except the parmigian cheese, bring almost to a boil and simmer until the beans and squash are soft.
- Serve with the grated parmigian over the top.
2 Weightwatchers SmartPoints per serving.