Tuscan Sausage And Bean Soup

Don’t just share your struggles, and above all, don’t just commiserate with one another. Remember, we are to be ministers of grace to each other. We are to seek to be avenues of the Holy Spirit to help the other person appropriate the grace of God. Praying with and for one another, sharing applicable portions of Scripture, and helping each other submit to God’s providential dealings with us, must characterize our times together.

Jerry Bridges

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		Yellow or zucchini squash
		sliced – 2 cups
3/4	lb	Italian sausage links – cut
		into 1/2 inch slices
1		Onion – chopped, 1/2 cup
1/3	c	Dry Red Wine, I Like
		Zinfindel
1		Clove garlic – minced
1/2	t	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:

“Questioning God? He made the brain cells you think with”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2029 Calories From Fat: 1001 Total Fat: 112.5g Cholesterol: 429.5mg Sodium: 6720.9mg Potassium: 2983.5mg Carbohydrates: 107.3g Fiber: 24.9g Sugar: 9g Protein: 153.9g