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Italian Sausage Soup

1 pound hot Italian sausage
1 teaspoon minced garlic
1 onion, chopped
4 (14 ounce) cans beef broth
2 (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
½ teaspoon dried basil
½ teaspoon dried oregano
1 cup small pasta
ground black pepper
salt

In a stockpot or Dutch oven, brown sausage with garlic and onion; drain. Stir in broth, tomatoes and carrots, and season with basil, oregano, salt and pepper. Reduce heat, cover, and simmer 15 minutes.

Stir in beans with liquid, zucchini and pasta. Cover, and simmer another 15 minutes, or until zucchini and pasta are 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.


Makes 6 servings