Yield: 1 Servings
|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)|
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