1 1/4 c. dry beans
4 c. cold water
1 (14 1/2 oz.) can tomatoes
1 (14 1/2 oz.) can beef broth
1 squash, sliced
3/4 lb. Italian sausage, cut into 1/2 inch slices
1 med. onion, chopped
1/3 c. dry wine or water
1 clove garlic, minced
1/2 tsp. dried Italian seasoning
1/2 of 10 oz. pkg. frozen spinach

Night before, rinse beans and soak. Thaw spinach in refrigerator overnight. Place remaining ingredients in crock pot and chill overnight. Morning: Drain and rinse beans. Add to mixture in crock pot. Cook on high setting for 6-8 hours or low 11-12 hours. Just before serving, squeeze excess liquid from spinach and stir into soup.