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Italian Sausage Soup

    1 pound Italian sausage, casings removed
    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

  In a stockpot or Dutch oven, brown sausage with garlic. Use spoon
 to break up big chunks of sausage. When cooked, drain fat. 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.