Categories: Soup

Ingredients

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

Directions

1. Brown the sausage with garlic in a Dutch oven. Add in the broth along with carrots and tomatoes; give everything a good stir and then season with pepper and salt. Decrease the heat; cover and let simmer for 12 to 15 minutes.

2. Stir in the zucchini and beans with its liquid. Cover and let simmer until the zucchini is tender, for 12 to 15 more minutes.

3. Remove the pot from heat and then add in the spinach. Place the lid on the Dutch oven again and let the heat to cook the spinach leaves for 5 minutes. Serve warm and enjoy.

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