Italian Sausage Soup
- 1/2 pound Hot Italian sausage
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1 clove garlic, minced
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2 (14 ounce) cans beef broth
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1 (14.5 ounce) can Italian-style stewed tomatoes
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1 cup sliced carrots
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1 (14.5 ounce) can great Northern beans, undrained
- 1 small zucchini, cubed
- 1 small potato, cubed
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2 cups spinach - packed, rinsed and torn
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1/4 teaspoon ground black pepper
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1/4 teaspoon salt
Directions
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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.
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Stir in beans with liquid, potato and zucchini. Cover, and simmer another 20 minutes, or until potato is tender.
-
Remove from heat, and add torn spinach. Replace lid
allowing the heat from the soup to cook the spinach leaves. Soup is
ready to serve after 5 minutes.
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