Ingredients:
1 1/4 cup Dried great northern beans
Soaked overnight
4 cup Cold water
14 1/2 oz Canned tomatoes whole
Italian-style
14 1/2 oz Beef broth, canned, low
Salt
2 cup Sliced zucchini or
Crookneck
3/4 lb Ground turkey Italian
Sausage, sliced
1/2 cup Chopped onion
1/3 cup Dry red wine, or water
1 Clove minced garlic
1/2 tsp Dried Italian seasoning
Crushed
5 oz Frozen chopped spinach
Grated Parmesan cheese
ITALIAN BREAD
1 large Boboli (r) Italian bread
Shell
1 1/2 tbsp Virgin olive oil
Garlic powder, to taste
Dried rosemary or basil
Crushed
Instructions:
> The night before: Rinse beans. Soak beans in 4-5 cups water in a
covered pot. Combine undrained tomatoes, beef broth, squash, sausage,
onion, wine (or water), garlic and herbs in the crockery container;
cover and chill overnight. > In the morning: Place spinach in a bowl,
covered, and let thaw in the refrigerator. Drain beans and rinse
thoroughly. Sort and discard debris. Add beans to tomato mixture.
Cook the beans, covered, on high-heat setting for 6 to 8 hours or
low-heat setting for 11 to 12 hours, or till beans are tender. > To
serve, squeeze excess liquid from spinach. Stir spinach into soup.
Heat while making boboli. Ladle soup into bowl. Sprinkle with
Parmesan.
ITALIAN BREAD ON THE SIDE -- 400F / 200C (Generously) brush the top
of a large Boboli with a mixture of olive oil, garlic power and dried
rosemary and/or basil. Bake about 10 minutes until golden brown. Cut
into wedges and serve warm.
PAT'S note: Make conventional way (without slow cooker) on weekend.
Double recipe. Slice the sausage as thinly as possible and brown in a
little olive oil from sprayer. Add extrafennel seed and pinch of sage
when using Turkey sausage. Add 1/4 cup orzo (ooptional). The soup
takes about 3-1/3 hours. Use Pillsbury bread-sticks when Boboli
unavailable.
Recipe By : BHG Feb, 1992, Make-Ahead. (lf adjusted)
From: Grumpy49@nexusprime.Org On Tue, J
Servings: 6
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