Tuscan Sausage and Bean Soup
Try this Tuscan Sausage and Bean Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
soups
bean
garlic
onion
spinach
wine
red wine
lunch
lunch
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 4 c cold water
- 1/2 ts dried italian seasoning
- 14 1/2 oz can whole italian style
- 1 md onion - chopped (1/2 cup)
- 1/3 c dry red wine (i like
- 14 1/2 oz can beef broth
- 3/4 lb italian sausage links - cut
- 1 1/4 c dry great northern beans
- 5 oz frozen chopped spinach (1/2
- 1 md yellow or zucchini squash
- 1 clove garlic - minced
- Carbohydrate 175.716261538462 g
- Cholesterol 0 mg
- Fat 3.20892307692308 g
- Fiber 56.646079056263 g
- Protein 61.4257230769231 g
- Saturated Fat 0.99947 g
- Serving Size 1 1 Serving (1825g)
- Sodium 48.665 mg
- Sugar 119.070182482199 g
- Trans Fat 0.717653076923077 g
- Calories 954 calories
NIGHT BEFORE: Rinse beans - Soak beans in the water in a covered container overnight. In a 3 1/2 or 4 quart cooker - combine the undrained tomatoes, beef broth, squash or zucchini, sausage, onion, wine, garlic and seasoning. Cover and chill overnight. Put spinach in bowl and chill overnight to thaw. Next Day : Drain beans and rinse. Add to the tomato mixture. Cook covered on high heat for 6 to 8 hours or on low for 11 to 12 hours or until beans are tender. To Serve: Squeeze excess liquid from spinach. Stir spinach into soup before serving - ladle soup into bowls - garnish with Parmesan Cheese if desired. Posted to EAT-L Digest 25 Mar 97 by robin carr <robin@HEMI.COM> on Mar 25, 1997
