Tuscan sausage and bean soup
1 Servings
Ingredients
| Quantity | 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 | Clove garlic - minced | |
| ½ | teaspoon | Dried Italian Seasoning |
| 5 | ounces | Frozen chopped spinach (1/2 of a 10 ounce package) |
Directions
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