Tuscan Sausage and Bean Soup

• 1 14 cups dried great northern beans
• 4 cups cold water
• 8 ounces Italian sausages, cut in 3/4 inch slices
• 2 14 cups water
• 2 (14 ounce) cans beef broth
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 teaspoon italian seasoning
• 1 medium summer squash, sliced (or zucchini)
• 13 cup dry red wine
• 5 ounces frozen spinach, thawed and drained
• 1 (14 ounce) can diced tomatoes
• grated parmesan cheese

1. Rinse beans.
2. In a large saucepan, combine beans and 4 cups cold water.
3. Bring to a boil.
4. Reduce heat and simmer for 10 minutes.
5. Cover and let stand for 1 hour.
6. Drain and rinse beans.
7. Meanwhile, in a skillet, cook sausage.
8. Drain on paper towels.
9. In a slow cooker, combine the beans, 2 1/4 cups water, broth, onion, garlic, Italian seasoning, sausage, squash and wine.
10. Cover and cook on low for 9-10 hours or high for 5-6 hours or until beans are tender.
11. Stir in spinach and tomatoes.
12. Cover and cook 10-15 minutes until heated through.
13. Serve topped with parmesan.

dried great northern beans, cold water, italian sausages, water, beef broth, onion, garlic, italian seasoning, summer, red wine, frozen spinach, tomatoes, parmesan cheese

Taken from www.food.com/recipe/tuscan-sausage-and-bean-soup-500957 (may not work)