Recipe by Miss Annie
This makes a good, hearty soup, especially in cooler weather. Great with hot crusty Italian bread. To save time, thaw and drain the spinach and keep in the refrigerator until you need it.
Top Review by TheDancingCook
I have made this again since my 2003 rating and brought it up from 4 to 5 stars. I used hot turkey sauage, veggie broth instead of beef broth and used canned navy beans, undrained and rest of ingredients the same. I cooked it stovetop. Did not need any salt or pepper to taste, perfect as is.
- 1 1⁄4 cups dry great northern beans
- 1 3⁄4 cups beef broth
- 1⁄2 cup chopped onion
- 2 cloves garlic, minced
- 3⁄4 teaspoon dried Italian seasoning, crushed
- 16 ounces fresh Italian sausages, cut into 1/2 inch slices
- 1 medium summer squash or 1 medium zucchini, sliced (about 2 cups)
- 1 (15 ounce) can Italian-style tomatoes, cut up,and undrained
- 1⁄3 cup dry red wine or 1⁄3 cup water
- 5 ounces frozen chopped spinach, thawed and well drained
- grated parmesan cheese (optional)
Directions See How It's Made
- Rinse beans. Combine beans and cold water in a Dutch oven and boil uncovered for 15 minutes. Drain.
- Meanwhile, in a medium skillet brown the Italian sausage. Drain on paper towels.
- Combine the drained beans, 4 cups fresh water, beef broth, onion, garlic, Italian seasoning, Italian sausage, squash or zucchini, undrained tomatoes, and red wine or water in a 4 qt. crockpot.
- Cook, covered, on low heat for 10 to 12 hours, or until beans are tender.
- Just before serving, stir the spinach into soup.
- Sprinkle each serving with Parmesan cheese (opt.) Serve immediately.