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1. Rinse the beans thoroughly.
2. Combine the beans and 4 cups of cold water in a large saucepan or Dutch oven.
3. Boil the mixture uncovered for 10 minutes.
4. Drain.
5. In a medium skillet cook the Italian sausage until it is brown.
6. Drain it well on paper towels.
7. Combine the drained beans and 4 cups fresh water in a 3-1/2- or 4-quart crockery cooker.
8. Stir in beef broth, onion, garlic, Italian seasoning, cooked and drained Italian sausage, squash or zucchini, un-drained tomatoes, and red wine.
9. On a low heat cook, covered, for 11 to 12 hours or until the beans are tender.
10. Just before serving, stir the spinach into the soup.
11. If desired, sprinkle each serving with Parmesan cheese. |
