Yield: 1 Servings
Measure | Ingredient |
---|---|
1¼ cup | Dry Great Northern Beans |
4 cups | Cold water |
14½ ounce | Can whole Italian Style tomatoes |
14½ ounce | Can beef broth |
1 medium | Yellow or zucchini squash (sliced - 2 cups) |
¾ pounds | Italian sausage links - cut into 1/2 inch slices |
1 medium | Onion - chopped (1/2 cup) |
⅓ cup | Dry Red Wine (I Like Zinfindel) |
1 \N | Clove garlic - minced |
½ teaspoon | Dried Italian Seasoning |
5 ounces | Frozen chopped spinach (1/2 of a 10 ounce package) |
NIGHT BEFORE: Rinse beans - Soak beans in the water in a covered container overnight. In a 3½ or 4 quart cooker - combine the undrained tomatoes, beef broth, squash or zucchini, sausage, onion, wine, garlic and seasoning.
Cover and chill overnight. Put spinach in bowl and chill overnight to thaw.
Next Day : Drain beans and rinse. Add to the tomato mixture. Cook covered on high heat for 6 to 8 hours or on low for 11 to 12 hours or until beans are tender.
To Serve: Squeeze excess liquid from spinach. Stir spinach into soup before serving - ladle soup into bowls - garnish with Parmesan Cheese if desired.
Posted to EAT-L Digest 25 Mar 97 by robin carr <robin@...> on Mar 25, 1997