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> Recipes > Low Carb Crockpot > Tuscan Sausage and Bean Soup
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Tuscan Sausage and Bean Soup
Ingredients
- 1 1/2 cups dry Great Northern beans
- 4 cups cold water
- 8 ounces uncooked italian sausage links, cut into 1/2- to 3/4-inch slices
- 2 1/4 cups water
- 2 14-ounce cans beef broth
- 1 cup chopped onion (1 large)
- 2 cloves garlic, minced
- 1 teaspoon dried italian seasoning, crushed
- 1 medium yellow summer squash or zucchini, sliced (about 1 1/2 cups)
- 1/3 cup dry red wine or water
- 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
- 1 14 1/2-ounce can low-sodium diced tomatoes, undrained
- Grated Parmesan cheese (optional)
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Prep: 20 Minutes Stand: 1 Hour
Cook: Low 9 to 10 Hours, High 5 to 6 Hours; plus 10 minutes
Makes: 6 Servings
Slow Cooker: 3 1/2- or 5-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- Rinse beans. In a large saucepan combine the beans and the 4 cups cold water. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans.
- Meanwhile, in a medium skillet cook sausage until brown. Drain on paper towels.
- In a 3 1/2- to 5-quart slow cooker combine the drained beans, the 2 1/4 cups water, broth, onion, garlic, Italian seasoning, sausage, squash, and wine.
- Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 5 to 6 hours or until beans are tender.
- If using low-heat setting, turn to high-heat setting. Stir spinach and undrained tomatoes into soup. Cover and cook for 10 to 15 minutes more or until heated through. Serve in bowls. If desired, sprinkle each serving with Parmesan cheese.
Nutrition Fact per Serving: 329 cal. 14 g total fat(5 g sat. fat), 31 mg chol., 841 mg sodium, 33 g carb, 10 g fiber, 17 g pro.
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