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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

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 We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Richard Baggett


1 C. dry great Northern beans
4 C. cold water
1 (16 oz.) can Italian style tomatoes, undrained, cut up
1 (14 oz.) beef broth
1 medium yellow summer squash- sliced
lb. fresh Italian sausage links, in " slices
1/2 C. chopped onion
⅓ C. dry red wine or water
1 clove garlic- minced
tsp. dried Italian seasoning
10 oz. pkg frozen chopped spinach
grated parmesan cheese- optional

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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