1 lb Italian sausage, casings removed
1 garlic clove, minced
2 cups beef broth
1 14 1/2 oz can Italian-style stewed tomatoes
1 cup carrot, shredded
1 14 1/2 oz can white kidney beans, drained and rinsed
2 small zucchini, shredded
2 cups baby spinach, packed and rinsed
Salt and pepper
In a large pot over medium high heat add your Italian sausage. Brown the sausage with the garlic for about 6-8 minutes breaking it up while it's cooking. Add the beef broth, tomatoes, carrots, white kidney beans and zucchini. Allow to simmer for about 15 minutes. Taste the broth and see if it needs any salt and pepper. Turn off the heat and stir in the spinach. The residual heat of the soup will wilt the spinach. Serve.
