Post by mandie68 on Aug 4, 2006 11:42:56 GMT -5
1 1/4 cups dry Great Northern beans
4 cups cold water
8 oz uncooked Italian sausage links, cut into 1/2-inch slices
2 1/4 cups water
2 14 oz cans beef broth
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon dried italian seasoning, crushed
1 medium yellow summer squash or zucchini, sliced (about 1 1/2 cups)
1/3 cup dry red wine or water
1/2 of a 10 oz pkg frozen chopped spinach, thawed & drained
1 14 1/2 oz diced tomatoes
grated Parmesan cheese (optional)
1. Rinse dry beans. In a dutch oven combine beans and the 4 cups cold water. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans.
2. Meanwhile, in a medium skillet cook Italian sausage until brown. Drain well on paper towels.
3. In a 3 1/2 to 5-quart slow cooker (crockpot) combine the drained beans, drained sausage, the 2 1/4 cups water, broth, onion, garlic, Italian seasoning, squash, and wine. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 5 to 6 hours or until beans are tender.
4. If using low-heat setting, turn to high-heat setting. Stir spinach and undrained tomatoes into soup. Cover and cook 10 to 15 minutes more on high or until heated through. If desired, sprinkle each serving with Parmesan cheese.
Makes: 6 servings
4 cups cold water
8 oz uncooked Italian sausage links, cut into 1/2-inch slices
2 1/4 cups water
2 14 oz cans beef broth
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon dried italian seasoning, crushed
1 medium yellow summer squash or zucchini, sliced (about 1 1/2 cups)
1/3 cup dry red wine or water
1/2 of a 10 oz pkg frozen chopped spinach, thawed & drained
1 14 1/2 oz diced tomatoes
grated Parmesan cheese (optional)
1. Rinse dry beans. In a dutch oven combine beans and the 4 cups cold water. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans.
2. Meanwhile, in a medium skillet cook Italian sausage until brown. Drain well on paper towels.
3. In a 3 1/2 to 5-quart slow cooker (crockpot) combine the drained beans, drained sausage, the 2 1/4 cups water, broth, onion, garlic, Italian seasoning, squash, and wine. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 5 to 6 hours or until beans are tender.
4. If using low-heat setting, turn to high-heat setting. Stir spinach and undrained tomatoes into soup. Cover and cook 10 to 15 minutes more on high or until heated through. If desired, sprinkle each serving with Parmesan cheese.
Makes: 6 servings