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| Soup Soup and chowder recipes |
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10-10-2006, 12:10 PM
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Tuscan Bean and Sausage Soup
¾ pound Turkey Italian sausage links, removed from casing and cut into ½ inch pieces
1 onion, chopped 2 cloves garlic, pressed 1 yellow squash or zucchini, sliced 3 cans Navy beans, rinsed and drained 1 can Italian tomatoes, undrained 2 cans chicken or vegetable broth 2 cups fresh spinach, shredded 1 teaspoon Italian seasoning In a soup pot over medium heat, brown sausage and fully cook. Drain grease. Add onion and garlic and cook until translucent. Add squash and sauté about 1 minute. Add remaining ingredients and simmer till heated through, about 10 minutes. This soup freezes and reheats wonderfully.     
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