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Italian Sausage Soup
1
pound Italian sausage
clove garlic, minced
(14 ounce) cans beef broth
(14.5 ounce) can
1
2
1
Italian−style stewed tomatoes
cup sliced carrots
1
1
(14.5 ounce) can great
northern beans, undrained
small zucchini, cubed
cups spinach − packed,
rinsed and torn
2
2
1
1
/4 teaspoon ground black pepper
/4 teaspoon salt
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.
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.
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3
Italian Sausage Soup
9
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