Monday, January 10, 2011

Italian Bean Soup with Sausage



The last few days have been great weather for soup and I have taken full advantage of keeping my slow cooker busy. We even had a rare snow/ice storm today that makes the soup even more welcoming. Today's soup was Italian Bean Soup with Sausage and was adapted from a recipe found in The Better Homes and Gardens Biggest Book of Slow Cooker Recipes. (Thanks Meg!) I also had to improvise on the Italian Seasoning since I didn't have any and going to the store was out of the question. I will post that recipe later. The family definitely thought this recipe was a keeper.

Ingredients:

2 Cans Cannellini Beans (White Kidney Beans), drain and rinse
2 Cups Water
1lb Italian Chicken Sausage Links
2 14oz Cans Low Sodium Beef Broth
1 Tsp Dried Garlic
2 Tsp Italian Seasoning
3 Medium Zucchini, sliced 1/2" and quartered
1/3 Cup Red Wine Vinegar
10oz Package Frozen Chopped Spinach, thawed and well drained
1 14 1/2oz Can Low-sodium Diced Tomatoes
1 Cup Uncooked Small Penne Pasta
Grated Parmesan Cheese

Cook Italian sausage in a medium skillet until brown. Drain well on a paper towel and cut into 1/2" pieces.

In a 5 quart slow cooker combine the drained beans, drained sausage, the water, broth, garlic, Italian seasoning, squash and red wine vinegar. Cover and cook on high for 4 hours. Add penne pasta and cook an additional 30 minutes. Add spinach and cook until heated thoroughly. If desired sprinkle each serving with Parmesan Cheese. Serve with garlic bread.

Enjoy!
Carolina Belle

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