INGREDIENTS:
2 small zucchini, cubed
1 cup sliced carrots
1 pound Italian sausage
1 clove garlic, minced
2 "14 ounce" cans beef broth
1 "14 ounce" can
Italian style stewed tomatoes
1/4 teaspoon ground black pepper
1 "14 ounce" can great
northern beans, undrained
1/4 teaspoon salt
2 cups spinach packed,
rinsed and torn
INSTRUCTIONS:
1 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.
2 Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes,
or until zucchini is tender.
3 Remove from heat, and add spinach. Replace lid allowing the heat from the
soup to cook the spinach leaves.
Soup is ready to serve .
