Tuscan sausage & bean soup with boboli side
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Tuscan sausage & bean soup with boboli side
  Tuscan    Sausage    Soups    Stews    Beans  
Last updated 6/12/2012 1:28:00 AM. Recipe ID 63167. Report a problem with this recipe.
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      Title: Tuscan sausage & bean soup with boboli side
 Categories: Soups, Stews
      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 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.
  
  




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Recipe ID 63167 (Apr 03, 2005)

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