1 pound Italian chicken sausage
1 clove garlic, minced
3 (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 teaspoon italian seasoning
¼ teaspoon ground black pepper
No nutrition information available
1.In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and add the italian seasoning 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.