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
Instructions
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.
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.
Originally Submitted
12/6/2011
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