Tuscan sausage & bean soup with boboli side
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Dried great northern beans |
| Soaked overnight | ||
| 4 | cups | Cold water |
| 14½ | ounce | Canned tomatoes whole |
| Italian-style | ||
| 14½ | ounce | Beef broth, canned -- low |
| Salt | ||
| 2 | cups | Sliced zucchini or |
| Crookneck | ||
| ¾ | pounds | Ground turkey Italian |
| Sausage -- sliced | ||
| ½ | cup | Chopped onion |
| ⅓ | cup | Dry red wine -- or water |
| 1 | Clove minced garlic | |
| ½ | teaspoon | Dried Italian seasoning -- |
| Crushed | ||
| 5 | ounces | Frozen chopped spinach |
| Grated Parmesan cheese | ||
| ITALIAN BREAD | ||
| 1 | large | Boboli (r) Italian bread |
| Shell | ||
| 1½ | tablespoon | Virgin olive oil |
| Garlic powder -- to taste | ||
| Dried rosemary or basil -- | ||
| Crushed | ||
Directions
> The night before: Rinse beans. Soak beans in 4-5 cups water in a covered pot. Combine undrained tomatoes, beef broth, squash, sausage, onion, wine (or water), garlic and herbs in the crockery container; cover and chill overnight. > In the morning: Place spinach in a bowl, covered, and let thaw in the refrigerator. Drain beans and rinse thoroughly. Sort and discard debris. Add beans to tomato mixture.
Cook the beans, covered, on high-heat setting for 6 to 8 hours or low-heat setting for 11 to 12 hours, or till beans are tender. > To serve, squeeze excess liquid from spinach. Stir spinach into soup.
Heat while making boboli. Ladle soup into bowl. Sprinkle with Parmesan.
ITALIAN BREAD ON THE SIDE -- 400F / 200C (Generously) brush the top of a large Boboli with a mixture of olive oil, garlic power and dried rosemary and/or basil. Bake about 10 minutes until golden brown. Cut into wedges and serve warm.
PAT'S note: Make conventional way (without slow cooker) on weekend.
Double recipe. Slice the sausage as thinly as possible and brown in a little olive oil from sprayer. Add extrafennel seed and pinch of sage when using Turkey sausage. Add ¼ cup orzo (ooptional). The soup takes about 3-⅓ hours. Use Pillsbury bread-sticks when Boboli unavailable.
Recipe By : BHG Feb, 1992, Make-Ahead. (lf adjusted) From: Grumpy49@... On Tue, J