« Creamy Chicken Chowder | Main | Sancocho Pork Stew »

Tuscan Sausage and Bean Soup*

Prep: 20 minutes
Stand: 1 hour
Cook: 5-10 hours + 10 minutes
Makes 6 servings

1 1/4 cups dry Great Northern beans
4 cups cold water
8 oz uncooked Italian sausage links, cut into 1/2- to 3/4-inch sliced
2 1/4 cups water
2 14-oz cans beef broth
1 cup (1 large) chopped onion
2 cloves garlic, minced
1 tsp dried Italian seasoning, crushed
1 medium (about 1 1/2 cups) yellow summer squash or zucchini, sliced
1/3 cup dry red wine or water
1/2 of a 10-oz pkg frozen chopped spinach, thawed and well drained
1 14 1/2-oz can low-sodium diced tomatoes, undrained
Grated Parmesan cheese (optional)

Rinse beans. In a large saucepan combine the beans and the 4 cups cold water. Bring to boiling; reduce heat. Simmer for 10 minues. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans.

Meanwhile, in a medium skillet cook sausage until brown. Drain on paper towels.

In a 3 1/2- to 5-quart slow cooker combine the drained beans, the 2 1/4 cups wter, broth, onion, garlic, Italian seasoning, sausage, squash, and wine.

Cover and cook on low-heat setting for 9-10 hours or on high-heat setting for 5-6 hours or until beans are tender.

If using low-heat setting, turn to high-heat setting. Stir spinach and undrained tomatoes into soup. Cover and cook for 10-15 minutes more or until heated through. Serve in bowls. If desired, sprinkle each serving with Parmesan cheese.

Per serving: 329 cal, 14 g fat, 31 mg chol, 841 mg sodium, 33 g carb, 10 g fiber, 17 g pro

Low-Carb Slow Cooker Recipes