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Tuscan Sausage & Bean Soup
1 1/4 cups of dry great northern beans
1 3/4 cups of beef broth
1/2 cup of chopped onion
1 clove garlic, minced
1/2 teaspoon of dried Italian Seasoning, crushed
12 ounces of uncooked Italian sausage links, cut into 1/2 inch slices
1 medium yellow summer squash or zucchini, sliced (2 cups)
one 14 1/2 ounce can of Italian style tomatoes, cut up
1/3 cup of dry red wine or water
1/2 of a 10 ounce package frozen chopped spinach, thawed and well drained
Grated Parmesan cheese, optional |
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Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups of cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in pan. Cover and soak beans overnight.) Drain and rinse beans.
In the same pan combine beans, 4 cups of fresh water, beef broth, onion, garlic, and Italian seasoning. Bring to boiling; reduce heat. Cover and simmer about 2 hours or till beans are tender.
Meanwhile in a medium skillet cook Italian sausage until brown. Drain well on paper towels. Add cooked sausage, yellow squash or zucchini, undrained tomatoes, and wine or water to bean mixture. Bring to boiling, reduce heat. Cover and simmer about 5 minutes more or till squash is tender.
Stir in spinach. Heat through. If desired, sprinkle each serving with Parmesan cheese. Makes 4 or 5 servings.
Slow cooker instructions: Rinse beans. In a large saucepan combine beans and 4 cups cold water. Simmer, uncovered, for 10 minutes, drain. Prepare sausage as above. In a 3 1/2 to 4 quart slow cooker combine the beans, 4 cups of fresh water, beef broth, onion, garlic, Italian seasoning, cooked sausage, squash, undrained tomatoes and red wine or water. Cover and cook on low heat setting for 11 to 12 hours or till beans are tender. Just before serving, stir spinach into soup. If desired, sprinkle each serving with cheese.
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