Side Pannel
Tuscan Sausage and Bean Soup
Tuscan Sausage and Bean Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 1 1/4 c Dry Great Northern Beans
- 4 c Cold water
- 14 1/2 oz Can whole Italian Style
- -tomatoes
- 14 1/2 oz Can beef broth
- 1 md Yellow or zucchini squash
- -(sliced - 2 cups)
- 3/4 lb Italian sausage links - cut
- -into 1/2 inch slices
- 1 md Onion - chopped (1/2 cup)
- 1/3 c Dry Red Wine (I Like
- -Zinfindel)
- 1 Clove garlic - minced
- 1/2 ts Dried Italian Seasoning
- 5 oz 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 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.
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.
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