Italian Sausage Soup
Prep Time :10 minutes | Cook Time : 40 minutes
1 pound Italian sausage (spicy or not)
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 zucchini, cubed 2 cups spinach – packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt
You’ll want to start by mincing the clove of garlic. Trim, peel and slice two to three carrots, trim and peel two small zucchinis, rinse your fresh spinach and tear the leaves to bite-sized pieces.
In a pot, heat the Italian sausage until evenly browned. Add the minced garlic and briefly saute it. Stir in the broth, tomatoes and carrots. Season with salt and pepper. Reduce heat, cover, and simmer for 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Place the lid on the dish, allowing the heat from the soup to cook the spinach leaves. The soup will be ready to serve after five minutes.