Tuscan Sausage and Bean Soup

In this slow cooker recipe, dried beans simmer with sausage and Italian seasoning all day while you're away. When you come home, stir in the spinach and dinner is served.

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4.0 by 2 people

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  • Makes: 4 servings
  • Prep: 25 mins
  • Slow Cook: 11 hrs to 12 hrs Low temp

Tuscan Sausage and Bean Soup

Reviews (0)

4.0 by 2 people

Rate This!

Directions

  1. Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups cold water. Boil, uncovered, for 10 minutes; drain.
  2. Meanwhile, 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, 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.
  3. Just before serving, stir spinach into soup. If desired, sprinkle each serving with Parmesan cheese. Makes 4 or 5 servings.
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Nutrition Facts (Tuscan Sausage and Bean Soup)

  • Per serving:
  • 516 kcal ,
  • 20 g fat
  • (8 g sat. fat ,
  • 57 mg chol. ,
  • 1104 mg sodium ,
  • 46 g carb. ,
  • 15 g fiber ,
  • 28 g pro.
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