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Ingredients

1 cup sliced carrots

2 (14 ounce) cans beef broth

2 small zucchini, cubed

1 clove garlic, minced

2 cups spinach - packed, rinsed and torn

1 (14.5 ounce) can great Northern beans, undrained

1/4 teaspoon ground black pepper

1 (14.5 ounce) can Italian-style stewed tomatoes

1/4 teaspoon salt

1 pound Italian sausage

Steps

Step 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.

Step 2

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

Step 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.