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Italian Sausage Soup

Serves 6


1 lb Italian sausage
1 clove garlic, minced
2 cans beef broth, 14 oz
1 can Italian-style stewed tomatoes, 14.5 oz
1 cup sliced carrots
1 can great Northern beans, undrained, 14.5 oz
2 zucchini, cubed
2 cups spinach, packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt


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