Italian Sausage Soup
1 pound Italian sausage
1 clove of garlic, mined
2 (14 oz) 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
In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots and season with salt and pepper. Reduce heat, cover, and simmer 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. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Latest posts by Cynthia (see all)
- Cinnamon Honey Sweet Potato Chips, a clean eating recipe - January 13, 2017
- This Is How We Roll Thursday #98 - January 12, 2017
- Cauliflower Buffalo Bites, a vegan version of buffalo wings - January 10, 2017