Ingredients
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1 pound uncooked Italian or pork sausage links, cut into 3/4-inch slices
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2 ½ cups peeled winter squash, such as butternut squash, cut into 1-inch cubes
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1 ½ cups cubed potatoes
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2 medium fennel bulbs, trimmed and cut into 1-inch pieces
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1 large onion, chopped
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2 cloves garlic, minced
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1 (15 ounce) can red kidney beans, rinsed and drained
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½ teaspoon dried sage, crushed
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4 cups chicken broth or vegetable broth
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1 cup dry white wine
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4 cups chopped kale or fresh spinach
Directions
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In a large skillet, cook the sausage until browned; drain well.
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In a 5- to 6-quart slow cooker, place squash, potatoes, fennel, onion, garlic, beans and sage. Top with sausage. Pour broth and wine over all.
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Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Stir in kale (or spinach). Cover and cook 5 minutes more.
