Tuscan Sausage And Bean Soup

Posted in : Soups on by : Daphne

Ingredients:

1 1/4 cup Dry Great Northern Beans4 cup Cold water14 1/2 oz Can whole Italian Style tomatoes14 1/2 oz Can beef broth1 medium Yellow or zucchini squash (sliced – 2 cups)3/4 lb Italian sausage links – cut into 1/2 inch slices1 medium Onion – chopped (1/2 cup)1/3 cup Dry Red Wine (I Like Zinfindel)1 Clove garlic – minced1/2 tsp Dried Italian Seasoning5 oz Frozen chopped spinach (1/2 of a 10 ounce package)

Instructions:

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.