| 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
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