Ingredients:
1 pound Italian sausage (I used turkey sausage)
2 clove garlic, minced
1 onion, chopped
3 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 can (14.5 ounce) Italian diced 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
1/2 teaspoon oregano
1/2 teaspoon basil
Directions:
In a stockpot or Dutch oven, brown sausage with garlic and onion. Drain and return to pot. Stir in broth, both cans of tomatoes and carrots. Season with salt, pepper, basil and oregano. 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.
