Sausage, Vegetable & Bean Soup

By luvmybuttonsnbows

PREP:
25 minutes
COOK:
Low 11 hours, High 6 hours
STAND:
10 minutes
MAKES:
4 to 5 servings
SLOW COOKER:
3 1/2- to 4-quart

Ingredients

• 1 1/4 cups dry Great Northern beans
• 1 14 1/2-ounce can whole Italian-style tomatoes or low-sodium tomatoes, cut up
• 1 14-ounce can beef broth
• 3/4 pound fresh Italian sausage links, cut into 1/2-inch slices
• 1 medium onion, chopped
• 1/3 cup dry red wine or water
• 1 clove garlic, minced
• 1/2 teaspoon dried Italian seasoning, crushed
• 1/2 of a 10-ounce package frozen chopped spinach, thawed
• 1 large yellow summer squash or zucchini sliced
• Grated Parmesan cheese (optional)

Preparation

Step 1

Rinse beans; place in a large saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans and water in a large saucepan. Cover and let soak, in a cool place overnight.) Drain and rinse beans.
In a 3 1/2- to 4-quart slow cooker combine beans, undrained tomatoes, beef broth, Italian sausage, onion, wine or water, garlic, and Italian seasoning.
Cover; cook on low-heat setting for 11 to 12 hours or on high-heat setting for 6 to 8 hours. Squeeze excess liquid from spinach. Stir spinach and squash or zucchini into soup. Cover and let stand for 10 minutes. To serve, ladle soup into bowls. If desired, sprinkle with Parmesan cheese.