CROCK-POT WHITE BEAN SOUP WITH SPICY SAUSAGE AND BUTTERNUT SQUASH
Once the cold weather hits I bring out my Crock-Pot. It churns out the best stews and braised meats, and does all the work for me. I can just dump a bunch of ingredients in the pot and 6-8 hours later have a great meal! Thats what happened with this dish. I threw whatever I had in my cabinets and fridge in the pot and wished for the best. The spicy sausage and butternut squash pair really well together.
1 pound dry white beans
1 1/2 pounds spicy Italian sausage, casing removed
1/2 tablespoon olive oil
5 cups chicken broth
2 tablespoons tomato paste
medium butternut squash, peeled, seeded, cut into 1-inch cubes
4 garlic cloves, sliced
1 yellow onion, sliced in half and cut into wedges
2 cups arugula
crusty bread (for serving; optional)
Heat olive oil in skillet over medium heat. Add sausage, breaking it up with a wooden spoon and stirring occasionally, until browned and cooked through, 8–10 minutes. Transfer to slow cooker.
Add beans, tomato paste, butternut squash, garlic, onion, and chicken broth. Stir and season to taste with salt and pepper. Set slow cooker on low and let cook 6-8 hours.
Divide soup among bowls; season with salt and pepper if needed. Top each bowl with a handful of arugula and side of bread. (I like my bread smothered in butter.)