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

Advertisements

Preparation
 
> 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

 

Two Step Bean Cassoulet
Wash the navy beans thoroughly. Soak overnight in the eater in a 3 1/2 quart slow cooker. The next day, cover and cook the beans (on the high setting) for 3 hours or until tender. Drain the beans, reserving 2 cups of the cooking liquid. Meanwhile, fry the bacon in a 10 inch skil (Upload by user)

Velveeta Salsa Dip
1. Place brick of velveeta and jar of picante sauce in a slow cooker or crock pot, and turn on high stirring occasionally until melted and blended. Stir in cilantro when melted. 2. Serve with tortilla chips. Note: You can substitute two cans of chopped tomatoes and chi (Upload by user)

Venison Swiss Steak
Cut steaks into serving portions. Place in electric frying pan and add water to simmer meat, approximately 10 minutes on each side. Add remaining ingredients and more water if necessary during cooking time. Cook on low heat 175 200 degrees until tender (about one hour). Turn m (Upload by user)

Vegetable Beef Soup Slow Cooker
Place the first 7 ingredients in a 3 1/2 quart slow cooker in the order listed. Sprinkle parsley and the next 5 ingredients over the vegetables. Dissolve bouillon in boiling water and pour over spices. Cover and cook on low setting for 8 to 10 hours. Remove beef shank and bay l (Upload by user)