Tuscan Sausage And Bean SoupPosted in : Soups on by : Daphne
NIGHT BEFORE: Rinse beans – Soak beans in the water in a covered container overnight. In a 3 1/2 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.