"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Italian Bean Soup with Sausage Recipe

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This recipe for Italian Bean Soup with Sausage, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Cornwell
Added: Monday, February 5, 2007

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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