Tuscan Beans with Spinach and Red Cabbage Salad

Put beans in a 4-qt pot; add water to cover by 3 in. Bring to a boil; boil 3 minutes. Take off heat, cover; soak 1 hour. Drain beans, rinse; return to pot. Add 4 cups water, broth cubes, garlic, salt, thyme and sage. Bring to a boil, reduce heat, cover and simmer 1 to 1 1/2 hours until beans are tender, adding squash 15 minutes before beans are done. Meanwhile, cook sausage in a medium nonstick skillet over medium heat, breaking up chunks, 5 minutes. Stir into beans. Serve sprinkled with bell pepper; accompany with spinach and cabbage salad. Spinach & Red Cabbage Salad Tear 8 oz spinach leaves bite-size; shred 8 oz red cabbage (4 1/2 cups). Place in large bowl. Heat 1 Tbsp oil in skillet. Add 1/2 thinly sliced red onion; sauté 5 minutes until golden. Add to bowl. Take skillet off heat and stir in 3 Tbsp cider vinegar, 1 Tbsp brown mustard and 1 tsp e