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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Italian Bean Soup with Sausage Recipe

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This recipe for Italian Bean Soup with Sausage is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/4 C dry Great Northern beans
4 C cold water
8 oz. uncooked Italian sausage links, cut into 1/2 to 3/4 inch slices
2-1/4 C water
2 14 oz. cans beef broth
1 large onion, chopped
2 cloves garlic, minced
1 tsp. dried Italian seasoning, crushed
1 medium yellow summer squash or zucchini, sliced (about 1-1/2 cups)
1/3 C dry red wine or water
1/2 of a 10 ounce pkg. frozen chopped spinach, thawed and well drained
1 14-1/2 ounce can low-sodium diced tomatoes
Grated Parmesan cheese (optional)
Directions:
Directions:
Rinse dry beans. In a Dutch oven combine beans and the 4 cups cold water. Bring to boiling; reduce heat. SImmer for 10 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans. Meanwhile, in a medium skillet cook Italian sausage until brown. Drain well on paper towels. In a 3-1/2- to 5-quart slow cooker combine the drained beans, drained sausage, the 2-1/4 cups water; broth, onion, garlic, Italian seasoning, squash, and wine. Cover and cook on low heat setting for 9-10 hours or on high heat setting for 5-6 hours or until beans are tender. If using low heat setting, turn to high heat setting. Stir spinach and undrained tomatoes into soup. Cover and cook 10-15 minutes more on high heat setting or until heated through. If desired, sprinkle each serving with Parmesan cheese.
Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
Serve with focaccia wedges or thick slices of buttery garlic bread.

 

 

 

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