Name: Tuscan Sausage and Bean Soup with Boboli Side
Ingredients: 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; 1 lg Boboli (r) Italian bread shell; 1 1/2 tb Virgin olive oil; Garlic powder; to taste; Dried rosemary or basil; crushed

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Tuscan		6	Servings

INGREDIENTS

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

INSTRUCTIONS

ITALIAN BREAD
> 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 <[email protected]>
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.

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