Italian Sausage Soup
Temperatures are dropping, snow is falling and storms are surging. It’s time to stay indoors and hit the couch with throw blankets. It’s also the perfect time for warm soups. You can either heat up canned soups from your cupboards or prepare them from scratch. So how about some Italian sausage soup? It’s a soup and a meal rolled into one. This hearty soup can be ready in just half and hour, in less time than what you need in decorating your Christmas tree!
1 lb Italian sausage, casings removed
32 oz. organic beef broth
1 can (14.5 oz) Italian-style stewed tomatoes
1 can (15 oz) organic Cannellini beans (white kidney beans)
1 cup sliced carrots
2 small zucchini, sliced into small cubes
3 cloves garlic, peeled and crushed
2 cups baby spinach
Salt and pepper to taste
In a large sauce pot, brown sausage and garlic over medium-high heat. Add in beef broth, tomatoes and carrots. Add salt and pepper to taste. Cover, reduce heat and simmer for 15-20 minutes. Add beans and zucchini slices and simmer, covered, until zucchinis become tender. Turn off heat and add spinach, allowing the leaves to wilt. Serve warm with side of crackers or your choice of crisps. (I used cranberry and hazelnut crackers).