Tuscan Sausage and Bean Soup

Ingredients

1-1/4 cups dry Great Northern beans
1-3/4 cups beef broth
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried Italian seasoning, crushed
12 ounces fresh Italian sausage links, cut into 1/2-inch slices
1 medium yellow summer squash or zucchini, sliced (2 cups)
1 14-1/2-ounce can Italian-style tomatoes, cut up
1/3 cup dry red wine or water
1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
Grated Parmesan cheese (optional)

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.

The recipe says to use a Dutch oven, but I just use my crock pot, and cook this soup overnight sometimes longer than the 11-12 hours (I just turn down the heat from Hi to Low when it has reached the 11-12 hours).

I love to make fresh bread with this soup, but a loaf a French bread would be great with it.

Recipe from MSN lifestyle