Italian Sausage Soup

• 1 TBSP Olive Oil

• 1 Medium or Yellow Onion

• 1lb Italian Sausage, Crumbled

• 1 Clove Minced Garlic

• 2 (14.5oz) Beef Broth

• 1 Cup Sliced Carrots

• 1 (14.5oz) can Italian Stew Tomatoes

• 1/4 tsp Salt

• 1/4 tsp Black Pepper

• 2 Small Zucchinis, Cubed

• 1 (14.5 oz) can Great Northern Beans, Undrained

• 2 Cups Spinach, Rinsed and Chopped into Small Pieces

• Parmesan Cheese, for Garnish

In a large pot or Dutch oven, warm the oil over medium-high heat. Add the onion and crumbled sausage. Cook 5-7 minutes or until sausage browns.

Add the garlic, stir for 30 seconds until fragrant.

Reduce the heat to medium and add beef broth, carrots, stewed tomatoes, salt, and pepper. Stir well, add the lid, and cook for 15 minutes or until the carrots or tender.

After 15 minutes, stir the soup and add the chopped zucchinis and beans. Simmer over medium heat for 15 minutes.

Remove the pot from the heat and stir in the spinach. Put the lid back on and simmer until the spinach wilts.