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.
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.