Title: Tuscan Sausage and Bean Soup with Boboli Side
Categories:
Yield: 6 Servings

1 1/4 c Dried great northern beans;
-soaked overnight
4 c Cold water
14 1/2 oz Canned tomatoes whole
-Italian-style
14 1/2 oz Beef broth, canned; low salt
2 c Sliced zucchini or crookneck
3/4 lb Ground turkey Italian
-Sausage; sliced
1/2 c Chopped onion
1/3 c Dry red wine; or water
1 Clove minced garlic
1/2 ts Dried Italian seasoning;
-crushed
5 oz Frozen chopped spinach
Grated Parmesan cheese

-------------------------------ITALIAN BREAD-------------------------------
1 lg Boboli (r) Italian bread
-shell
1 1/2 tb Virgin olive oil
Garlic powder; to taste
Dried rosemary or basil;
-crushed

> The night before: Rinse beans. Soak beans in 4-5 cups water in a covered
pot.
Combine undrained tomatoes, beef broth, squash, sausage, onion, wine (or
water), garlic and herbs in the crockery container; cover and chill
overnight. > In the morning: Place spinach in a bowl, covered, and let thaw
in the refrigerator. Drain beans and rinse thoroughly. Sort and discard
debris. Add beans to tomato mixture. Cook the beans, covered, on high-heat
setting for 6 to 8 hours or low-heat setting for 11 to 12 hours, or till
beans are tender. > To serve, squeeze excess liquid from spinach. Stir
spinach into soup. Heat while making boboli. Ladle soup into bowl. Sprinkle
with Parmesan.

ITALIAN BREAD ON THE SIDE -- 400F / 200C (Generously) brush the top of a
large Boboli with a mixture of olive oil, garlic power and dried rosemary
and/or basil. Bake about 10 minutes until golden brown. Cut into wedges and
serve warm.

PAT'S note: Make conventional way (without slow cooker) on weekend. Double
recipe. Slice the sausage as thinly as possible and brown in a little olive
oil from sprayer. Add extra fennel seed and pinch of sage when using Turkey
sausage. Add 1/4 cup orzo (ooptional). The soup takes about 3-1/3 hours.
Use Pillsbury bread-sticks when Boboli unavailable.
Posted to MC-Recipe Digest V1 #178

Date: Wed, 31 Jul 1996 19:32:22 -0700 (PDT)

From: PatH
NOTES : Clear broth with tomato, beans and yellow summer squash. BGH omits
potato. Baked Boboli and a Caesar salad complete the menu. One
cup of soup and one wedge of bread: 430 cal (25%)
Cook it in a crock pot for 6 to 8 hours and this chunky soup is
ready when you get home for dinner. Or make same day in under 4
hours.