Tuscan Sausage And Bean Soup With Boboli Side
| 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 | t | Dried Italian seasoning |
| crushed | ||
| 5 | oz | Frozen chopped spinach |
| Grated Parmesan cheese | ||
| 1 | Boboli, r Italian bread | |
| shell | ||
| 1 1/2 | T | Virgin olive oil |
| Garlic powder, to taste | ||
| Dried rosemary or basil | ||
| crushed |
INSTRUCTIONS
> 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 <phannema@wizard.ucr.edu> 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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Nutrition (calculated from recipe ingredients)
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Calories: 2056
Calories From Fat: 1357
Total Fat: 153.1g
Cholesterol: 613.8mg
Sodium: 5782mg
Potassium: 907.2mg
Carbohydrates: 48.3g
Fiber: 7.6g
Sugar: 2.6g
Protein: 131.3g