Tuscan sausage & bean soup with boboli side

6 Servings

Ingredients

Quantity Ingredient
1¼ cup Dried great northern beans
Soaked overnight
4 cups Cold water
14½ ounce Canned tomatoes whole
Italian-style
14½ ounce Beef broth, canned -- low
Salt
2 cups Sliced zucchini or
Crookneck
¾ pounds Ground turkey Italian
Sausage -- sliced
½ cup Chopped onion
⅓ cup Dry red wine -- or water
1 Clove minced garlic
½ teaspoon Dried Italian seasoning --
Crushed
5 ounces Frozen chopped spinach
Grated Parmesan cheese
ITALIAN BREAD
1 large Boboli (r) Italian bread
Shell
1½ tablespoon Virgin olive oil
Garlic powder -- to taste
Dried rosemary or basil --
Crushed

Directions

> 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 extrafennel seed and pinch of sage when using Turkey sausage. Add ¼ cup orzo (ooptional). The soup takes about 3-⅓ hours. Use Pillsbury bread-sticks when Boboli unavailable.

Recipe By : BHG Feb, 1992, Make-Ahead. (lf adjusted) From: Grumpy49@... On Tue, J

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