Tuscan sausage and bean soup

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 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

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