| 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 <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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