1 package of tofurky sweet italian sausage
1 large onion, chopped
3 medium carrots, cut into 1/4-inch-thick slices
2 large stalks celery, cut into 1/4-inch pieces
3 large garlic gloves, crushed with press
2 cans (15-19oz) cannellini beans, rinsed & drained
1 can (14oz) vegetable broth
4 cups water
ground black pepper
1 medium butternut squash (1 1/2 lbs), peeled, seeded, and cut into 1-inch chunks
1. in a large pot, cook sausage over medium-high heat for 5 minutes or until browned, stirring to break up sausage with side of spoon. stir in onion; cook 10 minutes or until onion is browned, stirring frequently.
2. stir in carrots, celery, and garlic; cook 1 minute. stir in beans, broth, water, and 1/8 tea. pepper; heat to boiling over high heat. reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
3. stir in squash; heat to boiling over high heat. reduce heat to low; cover and simmer 25 to 30 minutes longer or until squash is very soft.
good stuff! :D
i got it out of the feb. 2006 issue of good housekeeping that i found at my job :D