Tuscan Sausage and Bean Soup

Low Carb Slow Cooker Recipes Serves 6

• Ready In: 5 hrs 15 mins
• Serves: 6

Ingredients

• 1 1⁄4 cups dried great northern beans
• 4  cups cold water
• 8  ounces  Italian sausages, cut in 3/4 inch slices
• 2 1⁄4 cups water
• 2 (14 ounce) cans beef broth
• 1  cup  chopped onion
• 2  garlic cloves, minced
• 1  teaspoon  italian seasoning
• 1  medium  summer squash, sliced (or zucchini)
• 1⁄3 cup dry red wine
• 5  ounces frozen spinach, thawed and drained
• 1 (14 ounce) can diced tomatoes
•  grated parmesan cheese

Directions

1. Rinse beans. In a large saucepan, combine beans and 4 cups cold water. Bring to a boil.
2. Reduce heat and simmer for 10 minutes. Cover and let stand for 1 hour. Drain and rinse beans.
3. Meanwhile, in a skillet, cook sausage. Drain on paper towels.
4. In a slow cooker, combine the beans, 2 ¼ cups water, broth, onion, garlic, Italian seasoning, sausage, squash and wine.
5. Cover and cook on low for 9-10 hours or high for 5-6 hours or until beans are tender.
6. Stir in spinach and tomatoes. Cover and cook 10-15 minutes until heated through. Serve topped with parmesan.