Tuscan Sausage and Bean Soup

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.

• Ready In: 12 hrs 25 mins
• Serves: 5-6

Ingredients

• 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

1. Rinse beans. Combine beans and cold water in a Dutch oven and boil uncovered for 15 minutes. Drain.
2. Meanwhile, in a medium skillet brown the Italian sausage. Drain on paper towels.
3. 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.
4. Cook, covered, on low heat for 10 to 12 hours, or until beans are tender.
5. Just before serving, stir the spinach into soup.
6. Sprinkle each serving with Parmesan cheese (opt.) Serve immediately.