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Ingredients
- 1 pound uncooked Italian or pork sausage links, cut into 3/4-inch slices
- 2 1/2 cups peeled winter squash, such as butternut squash, cut into 1-inch cubes
- 1 1/2 cups cubed potatoes
- 2 medium fennel bulbs, trimmed and cut into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 15-ounce can red kidney beans, rinsed and drained
- 1/2 teaspoon dried sage, crushed
- 4 cups chicken broth or vegetable broth
- 1 cup dry white wine
- 4 cups chopped kale or fresh spinach
Description
Use Any Variety Of Winter Squash For This Version Of The Classic Italian Vegetable And Sausage Soup.
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