Italian Sausage Soup
- 1 pound Italian Sausage
- 1 clove garlic, minced
- 2 (14) ounce cans beef broth
- 1 (14.5) ounce can Italian-style stewed tomatoes
- 1 cup sliced carrots
- 1 (14.5) ounce can great Northern beans, undrained
- 2 small zuccini, cubed
- 2 cups spinach-packed, rinsed and torn (I use one box of frozen chopped
- spinach)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth,
- tomatoes and carrots, and season with salt & pepper. Reduce heat, cover,
- and simmer 15 minutes.
- 2. Stir in beans with liquid and zuccini. Cover, and simmer another 15
- minutes, or until zuccini is tender.
- 3. Remove from heat, and add spinach. Replace lid allowing the heat from
- the soup to cook the spinach leaves. Soup is ready to serve after 5
- minutes.
italian sausage, clove garlic, beef broth, italianstyle stewed, carrots, great northern beans, zuccini, ground black pepper, salt
Taken from www.epicurious.com/recipes/member/views/italian-sausage-soup-1275514 (may not work)