Tuesday, February 24, 2015

Italian Sausage Soup

1 lb. Italian Sausage
2 cloves garlic, minced
2 cans Beef Broth
1 (14.5) can Italian Style stewed tomatoes
1 cup sliced carrots
1 can Great Northern Beans, undrained
2 cups zucchini, cubed
3 cups spinach, chopped
1/4 tsp ground blk pepper
1/4 tsp salt

In a stockpot, brown sausage with garlic. Remove any excess fat from pan. Stir in broth, tomatoes and carrots, salt and pepper. Reduce heat, simmer 15 minutes. Stir in beans with liquid and zucchini. Cover and simmer until zucchini is tender (15-20 min). Remove from heat and add spinach. Cover until spinach leaves are cooked. Serve with small amount of mozzarella on top and a squeeze of lime.

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