Serves 6
1 pound Italian sausage
2 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 tsp ground black pepper
1/4 tsp salt
1. In a stock pot 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.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. 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.
Oversalting - At one time or another, every cook has gotten a little too overexcited in their salting efforts. There are a few things you can do to correct this:
- Dilute with water, if this will not effect your recipe
- For soups, peel and cut a raw white potato and add it to the broth - it will absorb a lot of the salt (just remember to remove the potato before serving!)
- Add a little sugar and vinegar.
