Tuscan Sausage & Bean Soup With Boboli Side Recipe




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

A Recipe for
Tuscan Sausage & Bean Soup With Boboli Side

 

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There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




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This is a recipe for Tuscan Sausage & Bean Soup With Boboli Side from the recipe cookbook of Recipes-to-go (Bean)


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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




If you find any errors in this Tuscan Sausage & Bean Soup With Boboli Side recipe please inform us and we will amend the Tuscan Sausage & Bean Soup With Boboli Side recipe immediately


We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs.

J.B. Priestly



Tuscan Sausage & Bean Soup With Boboli Side

Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.







Tuscan Sausage & Bean Soup With Boboli Side Directions

> 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: Grumpy49@nexusprime.Org On Tue, J

Serves: 6

 

 

 

 

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