Italian Sausage Soup

• 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
  
  
  
  

  Directions

  
  
   
  In the stockpot or Dutch oven, brown leafy sausage with garlic. Stir within broth, tomatoes and carrots, and season with salt and spice up. Reduce heat, cover, and simmer a quarter-hour.
  Stir in beans with fruit juice and zucchini. Cover, and simmer another a quarter-hour, or until zucchini is sensitive.
  Remove from heat, and increase spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is able to serve after 5 minutes.