Tuscan Sausage and Bean Soup
By fruitloop
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Ingredients
- 1-1/4 cups dry great northern beans
- 1-3/4 cups beef broth
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/2 tsp dried Italian seasoning, crushed
- 12 ounces fresh Italian sausage links, cut into 1/2" slices
- 1 medium yellow summer squash or zucchini, sliced (2 cups)
- 1 14-1/2-ounce can Italian-style tomatoes, cut up
- 1/3 cup dry red wine or water
- 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
- Grated parmesan cheese (optional)
Details
Servings 4
Preparation time 25mins
Cooking time 685mins
Preparation
Step 1
Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups cold water. Boil, uncovered, for 10 minutes; drain.
Meanwhile, in a medium skillet cook Italian sausage until brown. Drain well on paper towels. In a 3-1/2 or 4-quart crockery cooker combine the drained beans, 4 cups fresh water, beef broth, onion, garlic, Italian seasoning, cooked and drained Italian sausage, squash or zucchini, undrained tomatoes, and red wine or water. Cook, covered on low heat setting for 11 to 12 hours or until beans are tender.
Just before serving, stir spinach into soup. If desired, sprinkle each serving with Parmesan cheese.
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