Ingredients

How to make it

  • In a medium skillet cook Italian sausage until brown. Drain well on paper towels. In a 3-1/2- or 4-quart crockery cooker combine the drained beans, 4 cups fresh water, beef broth, onion, garlic, tomato paste Italian seasoning, cooked and drained Italian sausage, squash or zucchini, undrained tomatoes, and red wine or water. Cook, covered, on low heat setting for 11 to 12 hours or until beans are tender.
  • Just before serving, stir spinach into soup. If desired, sprinkle each serving with Parmesan cheese.

Reviews & Comments 2

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  • wynnebaer 10 years ago
    Love bean soups...This sounds great....:)
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  • pats1013 10 years ago
    This is my kind of soup. Thanks for sharing your recipe. I also make my own stocks I think it makes all the difference in flavor.
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