Tuscan Sausage and Bean Soup
Ruth Ann Ryan
To help get an early start, I use the canned beans, combine all the ingredients except spinach the night before in a large microwave safe bowl and refrigerate. The next morning, give the bowl a quick heat in the microwave to take the chill off then transfer to the crock pot and proceed. Drop the spinach in a colander in the sink to thaw and drain while the soup cooks.
This is an old recipe, don't know where it comes from, it's very filling.
in 1993 WNEPTV16 Scranton PA compiled a recipe book. I submitted this and it was printed on pg 14
1 1/4 cdry northern beans
1 can(s)14 1/2 oz diced tomatoes
3/4 lbitalian sausage cut up, sweet or hot
1/2 pkgfrozen chopped spinach, thawed
1 mediumyellow squash, sliced
1/2 tspitalian seasoning
1 cloveminced garlic
1 mediumonion chopped
1 can(s)14 1/2 beef broth
1/3 cdry red wine or water
·grated parmesan cheese
1/2 cditalini or acni de pepe pasta
How to Make Tuscan Sausage and Bean Soup
- The night before, rinse beans. Soak in the 4 c. water in a covered container overnight.
note: You can use a can of white northern beans rinsed and eliminate the 4 c. water.
- in a 4 qt. crock cooker, combine the undrained tomatoes, beef broth, summer squash, sausage, onion, wine, garlic, Italian seasoning and drained beans.
Cook covered on high for 6-8 hr. or low for 11-12 hrs. or until the beans are tender.
Add pasta and cook another 1/2 hr or until done.
- To serve squeeze excess liquid from spinach, stir into soup.
Pass Parmesan to sprinkle on soup if you wish.