Free Recipe Tuscan Sausage and Bean Soup
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Tuscan Sausage and Bean Soup Recipe
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)
Tuscan Sausage and Bean Soup Preparation
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
Cooking Temperature:
Recipe Serves: 1
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