Italian-Style Sausage and Bean Soup (crockpot)

1 1/4 cup dry Great Northern beans, soaked overnight
1 (14.5 oz.) can Italian style tomatoes, chopped
1 (approx. 14 oz.) can beef broth
2 cups cubed yellow squash or zucchini
3/4 lb. Italian sausage
1/2 cup chopped onion
1 clove garlic, minced
1/3 cup dry red wine
10 ounces frozen chopped spinach, thawed and sqeezed dry

Drain the soaked beans, then put in a saucepan; cover with water. Boil for 25 minutes.

Brown sausage; drain off fat. Add to slow cooker with beans and remaining ingredients.

Cover and cook on LOW for 8 to 12 hours.

Serve with grated Parmesan cheese and crusty bread.