This soup makes a delicious winter supper for 6. You can double it easily for a larger crowd. The flavors balance nicely and you can substitute the vegetables for the ones you have on hand. Make this between periods and you have a really tasty meal for after the game.
1 pound italian sausage, cut in 1/2-inch slices
1 clove garlic, minced
1/2 cup chopped onions
2 (14 ounce) cans beef or chicken stock
1 (14 1/2 ounce) can stewed or diced tomatoes
1 cup sliced carrots
1 (14 1/2 ounce) can great northern beans, undrained. ( I used cannellini beans)
2 small zucchini, cubed
2 cups spinach – packed, rinsed and torn or 1/2 package frozen, chopped spinach, thawed
salt and pepper to taste
In a stockpot or dutch oven, brown sausages with garlic and onion. Stir in broth, tomatoes and carrots; season with salt and pepper. Reduce heat, cover and simmer for 15 minutes.
Stir in the beans with liquid and zucchini. I also add a half cup of pasta (whatever you wish) Cover, simmer another 15 minutes or until zucchini is tender. Add salt and pepper to taste.
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 about 5 minutes. I added grated parmesan cheese to the soup after it was served. Delicious and filling. Hot crusty bread, a glass of red wine and dinner is complete in about 35 to 40 minutes with practically no work at all.