Thursday, December 03, 2015

Tuscan Sausage and Bean Soup

In this slow cooker recipe, dried beans simmer with sausage and Italian seasoning all day while you're away. When you come home, stir in the spinach and dinner is served.

1 1/4 cups dry Great Northern beans
1 3/4 cups  broth
1clove garlic, minced
1/2 teaspoon dried Italian seasoning, crushed
12 ounces fresh Italian sausage 
1 medium yellow summer squash or zucchini, sliced (2 cups)
14 1/2 ounce can Italian-style tomatoes, cut up
1/3 cup  water
5 ounce package frozen chopped spinach, thawed and well drained
 Grated Parmesan cheese (optional)


• Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups cold water. Boil, uncovered, for 10 minutes; drain.
• Meanwhile, in a medium skillet cook Italian sausage until brown. Drain well on paper towels. In a 3-1/2- or 4-quart crockery cooker combine the drained beans, 4 cups fresh water, beef broth, onion, garlic, Italian seasoning, cooked and drained Italian sausage, squash or zucchini, undrained tomatoes, and red wine or water. Cook, covered, on low heat setting for 11 to 12 hours or until beans are tender.

• Just before serving, stir spinach into soup. If desired, sprinkle each serving with Parmesan cheese. Makes 4 or 5 servings.

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Re:   John