Tuesday, November 18, 2008

Italian Sausage Soup

serves 6

INGREDIENTS
  • 1 pound Italian sausage
  • 1 clove garlic, minced
  • 1 can diced potatoes
  • 3 (14 ounce) cans beef broth
  • 1 (14.5 ounce) can Italian-style stewed tomatoes
  • 1 cup celery
  • 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
DIRECTIONS
  1. 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.
  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 (can use canned spinach as a substitute but it doesn't look as nice). Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
  4. Serves well with Sour Cream and garlic bread for dipping.

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