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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This soup makes a big impression with it's rich, wide range of herbs from the tomatoes along with the sausage. Everyone I've ever served this to loves it. Read more . And it's healthy for you, too. Servings can easily be doubled by using twice the ingredients. Ingredients:
1 lb. sweet italian sausage casing removed, can use hot for even more flavor |
1 clove garlic, minced |
2 cups beef stock |
1 (14 oz.) hunt's diced tomatoes with basil, garlic and oregano |
1 (14 oz.) can great northern beans, drained |
2 small zucchini, cubed |
2 cups fresh baby spinach leaves, packed and rinsed |
1/8 to 1/4 cup dry red wine |
1 cup water |
1/2 tsp. ground black pepper |
1/4 tsp. salt |
Directions:
1. In a stockpot or Dutch oven, brown sausage breaking up with spatula. Add garlic and cook 1 minute more. Stir in stock, tomatoes, beans, zucchini, wine and water. Season with salt and pepper. Reduce heat, cover and simmer 15 minutes. Remove from heat and add spinach. Replace lid allowing heat from the soup to wilt the spinach leaves. Soup is ready to serve after 5 minutes.
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