1 lb Reduced Fat Italian Sausage
2 Garlic Cloves (minced)
2 (14 ounce) Cans Beef Broth
2 Cups Water
1 (14.5 ounce) Can Italian Style Stewed Tomatoes
1 Cup Carrots (sliced)
1 (14.5 ounce) Can Great Northern Beans (DO NOT DRAIN)
2 Small Zucchini (chopped fine)
2 Cups Spinach (firmly packed)
1/4 tsp Black Pepper
1/8 tsp Salt
Brown the italian sausage and garlic in a large skillet.
Drain excess fat.
Transfer to a large pot.
Stir in broth, water, tomatoes and carrots.
Add the pepper and salt.
Reduce heat.
Cover.
Simmer for 15-20 minutes.
Stir in beans including the liquid.
Stir in the zucchini.
Cover.
Simmer for 10-15 minutes.
Remove from heat.
Add spinach.
Replace lid.
In about 4-5 minutes, uncover and serve the soup.
Serve this recipe with garlic toast for a complete meal.
|
