Tuscan Sausage and Bean Soup

• 1 14 cups dry great northern beans
• 1 34 cups beef broth
• 12 cup chopped onion
• 2 cloves garlic, minced
• 34 teaspoon dried Italian seasoning, crushed
• 16 ounces fresh Italian sausages, cut into 1/2 inch slices
• 1 medium summer squash or 1 medium zucchini, sliced (about 2 cups)
• 1 (15 ounce) can Italian-style tomatoes, cut up,and undrained
• 13 cup dry red wine or 13 cup water
• 5 ounces frozen chopped spinach, thawed and well drained
• grated parmesan cheese (optional)

1. Rinse beans.
2. Combine beans and cold water in a Dutch oven and boil uncovered for 15 minutes.
3. Drain.
4. Meanwhile, in a medium skillet brown the Italian sausage.
5. Drain on paper towels.
6. Combine the drained beans, 4 cups fresh water, beef broth, onion, garlic, Italian seasoning, Italian sausage, squash or zucchini, undrained tomatoes, and red wine or water in a 4 qt.
7. crockpot.
8. Cook, covered, on low heat for 10 to 12 hours, or until beans are tender.
9. Just before serving, stir the spinach into soup.
10. Sprinkle each serving with Parmesan cheese (opt.)
11. Serve immediately.

beans, beef broth, onion, garlic, italian seasoning, italian sausages, summer, italianstyle tomatoes, red wine, spinach, parmesan cheese

Taken from www.food.com/recipe/tuscan-sausage-and-bean-soup-33623 (may not work)