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Tuscan Sausage and Bean Soup Recipe

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This recipe for Tuscan Sausage and Bean Soup, by , is from , 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!
Contributor:  
Contributor:  
Richard Baggett
Category:
Category:
Ingredients:  
Ingredients:  
1¼ C. dry great Northern beans
4 C. cold water
1 (16 oz.) can Italian style tomatoes, undrained, cut up
1 (14 ½ oz.) beef broth
1 medium yellow summer squash- sliced
¾ lb. fresh Italian sausage links, in ½" slices
1/2 C. chopped onion
⅓ C. dry red wine or water
1 clove garlic- minced
½ tsp. dried Italian seasoning
½ 10 oz. pkg frozen chopped spinach
grated parmesan cheese- optional
Directions:
Directions:
The night before: Rinse beans. Soak in 4 cups water in covered container over night.
In at least a 4 qt. crockpot insert, combine tomatoes, broth, squash, sausage, onion, wine, garlic and seasonings. Cover and refrigerate overnight. Place in spinach in bowl in refrigerator to thaw overnight.

The next morning: drain beans and rinse. Add beans to crockpot mixture. Cook, covered on high for 6-8 hours, on low for 11-12 hours until beans are tender. Skim off any fat. 20 minutes or so before serving, squeeze out spinach and stir into soup.
To serve: Ladle into bowls, sprinkle with parmesan.
Personal Notes:
Personal Notes:
This is from an old newspaper clipping, it's one of my most requested and liked recipes. Super easy and good with rolls.

 

 

 

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