Tuscan Sausage and Bean Soup

By Shaylie

Prep. time: 15 minutes
Cooking time: 3 1/2-12 hours depending on method
Serves: 8-10

Nutritional Information: Servings 10;
Serving Size 1 cup (268g); Calories 230; Calories from fat 35;
Total fat 4g; Cholesterol 30mg; Sodium 390mg;
Carbohydrate 28g; Dietary Fiber 9g.

Ingredients

• 12 oz. dry great northern or navy beans
• 1 16-oz. can Italian-style tomatoes, undrained (or 4 garden tomatoes, cored and chopped)
• 1 14 1/2-oz. can low sodium beef broth, plus 1 can water (or 3 1/2 Cups water mixed with 1 TB. BEEF SOUP BASE)
• 3/4 lb. turkey sausage cut into'/2-inch slices
• 1 medium onion, chopped
• 1/3 Cup red wine
• 1/2 tsp. ITALIAN HERB MIX or TUSCAN SUNSET
• 1 clove garlic, minced (optional) or 1/4 tsp. MINCED GARLIC
• 1 10-oz. package frozen chopped spinach (or 3 cups fresh spinach, chopped)
• 1/4 Cup grated Parmesan cheese (optional)

Preparation

Step 1

The night before making the soup, rinse the beans. Place the beans in a bowl and cover with water (about 4 cups). Cover the container and let the beans soak over night. Check on the beans after a few hours; you may need to add more water. Place the spinach in a bowl in the refrigerator to thaw (if using frozen spinach).
The next morning, drain the beans, rinse thoroughly and put in a slow coker. Add the tomat9oes, beef broth, can of water, sausage, onion, wine, ITALIAN HERB MIX or TUSCAN SUNSET and garlic. Cook,
covered, on high for 6-8 hours or on low for 11-12 hours or until the beans are tender. Add the thawed spinach about 20 minutes before serving. If using fresh spinach add for the final hour. If cooking in a soup kettle instead of a slow cooker add everything except the spinach and cook on low for 3-4 hours; add spinach for the final half hour of cooking.

Serve with a nice loaf of bread and sprinkle each
bowl with Parmesan cheese as desired.