Instructions: NIGHT BEFORE: Rinse beans - Soak beans in the water in a covered container overnight. In a 3 1/2 or 4 quart cooker - combine the undrained tomatoes, beef broth, squash or zucchini, sausage, onion, wine, garlic and seasoning.

Cover and chill overnight. Put spinach in bowl and chill overnight to thaw.

Next Day : Drain beans and rinse. Add to the tomato mixture. Cook covered on high heat for 6 to 8 hours or on low for 11 to 12 hours or until beans are tender.

To Serve: Squeeze excess liquid from spinach. Stir spinach into soup before serving - ladle soup into bowls - garnish with Parmesan Cheese if desired.

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