Tuscan sausage & bean soup with boboli side

Yield: 6 Servings

Ingredients:

1 1/4 c Dried great northern beans Soaked overnight
4 c Cold water
14 1/2 oz Canned tomatoes whole Italian-style
14 1/2 oz Beef broth canned -- low Salt
2 c Sliced zucchini or Crookneck
3/4 lb Ground turkey Italian Sausage -- sliced
1/2 c Chopped onion
1/3 c Dry red wine -- or water
1 Clove minced garlic
1/2 ts Dried Italian seasoning -- Crushed
5 oz Frozen chopped spinach Grated Parmesan cheese ITALIAN BREAD
1 lg Boboli (r) Italian bread Shell
1 1/2 tb Virgin olive oil

Instructions:

Garlic powder -- to taste Dried rosemary or basil -- Crushed > 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