Wednesday, April 4, 2012

Italian Sausage Soup

  • 1/2 pound Hot Italian sausage
  • 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
  • 1 small zucchini, cubed
  • 1 small potato, cubed
  • 2 cups spinach - packed, rinsed and torn
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt

Directions

  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, potato and zucchini. Cover, and simmer another 20 minutes, or until potato is tender.
  3. 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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