| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Tuscan | Soups | 1 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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 <robin@HEMI.COM> on Mar 25, 1997
A Message from our Provider:
“The church is prayer-conditioned.”