Tuscan White Bean Soup With Tomatoes And Sage Recipes

TUSCAN WHITE BEAN SOUP WITH TOMATOES AND SAGE

Steps:

• 1. Place the beans, onions, carrots, squash, sage spring, garlic, sale and pepper in a 5-6 quart slow cooker. Pour the broth over the beans and vegetables.
• 2. Cover and cook until the vegetables are fork tender (4-5 hours on high; 8-10 hours on low) Discard the sage spring and garlic
• 3. Stir in tomatoes. Garnish each serving with sage leaves and cheese (optional)
• 4. NOTE: Roasting the vegetables before adding them to the slow cooker will give this soup even more flavor -- Preheat to 450. Combine the onions, carrots, squash, and garlic on a nonstick baking sheet. Spray lightly with nonstick spray. Roast, stirring occasionally until vegetables are tender and browned (about 20 minutes) Add to the slow cooker as directed in Step 1 with the sage sprig, salt and pepper. NOTE: 2 cups: 182 cal, 4g fat, 2g sat. fat, 0g trans far; 8mg chol, 672 mg sodium, 28g carb, 7g fiber, 11g protein, 133mg calcium. Weight Watchers: 3 points

TUSCAN WHITE BEANS WITH SAGE

Steps:

• Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
• Add the can of tomatoes, heat through.
• Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
• Just before serving, stir in the lemon juice.
• This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.