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. 1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth,
2. tomatoes and carrots, and season with salt & pepper. Reduce heat, cover,
3. and simmer 15 minutes.
4. 2. Stir in beans with liquid and zuccini. Cover, and simmer another 15
5. minutes, or until zuccini is tender.
6. 3. Remove from heat, and add spinach. Replace lid allowing the heat from
7. the soup to cook the spinach leaves. Soup is ready to serve after 5
8. 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)