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Italian-style Sausage-bean Soup

1 1/4 cups dry Great Northern beans -- soaked overnight
1 can Italian style (plum) tomatoes - (14 oz) -- chopped
1 can beef broth - (14 oz)
2 cups cubed yellow squash or zucchini
3/4 pound Italian sausage
1 medium onion -- chopped
1 garlic clove -- minced
1/3 cup dry red wine
1 package frozen chopped spinach - (10 oz) -- thawed, squeezed dry


Drain beans, then put in a saucepan; cover with water. Boil for 10 to 15 minutes. Brown sausage; drain off fat. Add to slow cooker with beans and remaining ingredients. Cover and cook on LOW 8 to 12 hours. Serve with Parmesan cheese and Italian bread.


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