Recipe for cooking tuscan sausage and bean soup

Soups for Salads :: Meat Based Soups

Tuscan Sausage and Bean Soup

1 lb. spicy Italian sausage links, cut into 1-in. slices
\r\n1/2 C. chopped onion
\r\n1 (14 1/2 oz.) can diced tomatoes, undrained
\r\n2 C. water
\r\n1 Tbsp. Watkins Chicken Soup Base
\r\n2 C. sliced yellow squash or zucchini
\r\n2 tsp. Watkins Italian Seasoning
\r\n1/2 tsp. Watkins Garlic Powder
\r\n1/8 tsp. Watkins Red Pepper Flakes
\r\n3 C. canned cannellini or white northern beans
\r\n1/2 pkg. chopped frozen spinach
\r\nParmesan cheese, as desired

In lrg. kettle or Dutch oven, cook sausage and onion until sausage is browned on all sides. Drain off any excess grease.

Add the tomatoes and next seven ingredients; bring to a boil and cook 5 to 8 min. or until squash is crisp-tender. Squeeze excess liquid from spinach and stir into soup. Ladle soup into bowls and sprinkle with Parmesan cheese.

Serve with thick chunks of toasted Italian bread drizzled with a little Watkins Garlic Liquid Spice.

Makes approximately 6 servings.