1 pound 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 2 small zucchini, cubed 2 cups spinach − packed, rinsed and torn 1/4 teaspoon ground black pepper 1/4 teaspoon salt 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 after 5 minutes.
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 after 5 minutes.
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