Tuscan Sausage Bean Soup With Boboli Side
Ingredients| 1 1/4 cup dried great northern beans 1 soaked overnight 4 cup cold water 14 1/2 oz canned tomatoes whole 1 italian-style 14 1/2 oz beef broth, canned -- low 1 salt 2 cup sliced zucchini or 1 crookneck 3/4 lb ground turkey italian 1 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 -- 1 crushed 5 oz frozen chopped spinach 1 grated parmesan cheese 1 italian bread 1 large boboli (r) italian bread 1 shell 1 1/2 tbsp virgin olive oil 1 garlic powder -- to taste 1 dried rosemary or basil -- 1 crushed |
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> 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: [email protected] On Tue, J
Servings:
6
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