Title: Tuscan Sausage and Bean Soup
Categories: Soups
Yield: 1 Servings

1 1/4 c Dry Great Northern Beans
4 c Cold water
14 1/2 oz Can whole Italian Style
-tomatoes
14 1/2 oz Can beef broth
1 md Yellow or zucchini squash
-(sliced - 2 cups)
3/4 lb Italian sausage links - cut
-into 1/2 inch slices
1 md Onion - chopped (1/2 cup)
1/3 c Dry Red Wine (I Like
-Zinfindel)
1 Clove garlic - minced
1/2 ts Dried Italian Seasoning
5 oz Frozen chopped spinach (1/2
-of a 10 ounce package)

NIGHT BEFORE: Rinse beans - Soak beans in the water in a covered container
overnight. In a 3 1/2 or 4 quart cooker - combine the undrained tomatoes,
beef broth, squash or zucchini, sausage, onion, wine, garlic and seasoning.
Cover and chill overnight. Put spinach in bowl and chill overnight to thaw.

Next Day : Drain beans and rinse. Add to the tomato mixture. Cook covered
on high heat for 6 to 8 hours or on low for 11 to 12 hours or until beans
are tender.

To Serve: Squeeze excess liquid from spinach. Stir spinach into soup before
serving - ladle soup into bowls - garnish with Parmesan Cheese if desired.
Posted to EAT-L Digest 25 Mar 97 by robin carr on Mar 25,
1997