Italian Sausage Soup

• 1 pound Italian sausage
• 1 clove garlic, minced
• 2 (14 oz) cans beef broth
• 1 (14.5 oz) can Italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 (14.5 oz) can great northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach – packed, rinsed and torn
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt  

• In a stockpot 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.
• Stir in beans with liquid and zucchini.
• Cover and simmer another 15 minutes, or until zucchini is tender.
• 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.