Rinse beans. In a large saucepan or Dutch oven combine beans and 4 cups cold
water. Boil, uncovered, for 10 minutes; drain. 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. ust before serving, stir spinach into soup. If desired,
sprinkle each serving with Parmesan cheese.
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