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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Tuscan Sausage & Bean Soup With Boboli Side

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To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.







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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