Title: Tuscan Sausage and Bean Soup with Boboli Side
Categories: Soup Stew
Yield: 6 Servings

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
		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 sett > 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 (o

Recipe By : BHG Feb, 1992, Make-Ahead. (lf adjusted)

Date: Wed, 31 Jul 1996 19:32:22 ~0700 (

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