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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.
Calories 385cal Total fat 24g Cholesterol 58mg Sodium 999mg
Carbohydrates 22g Fiber 6g
This recipe has been added to the following public cookbooks:
Valerie's Cookbook,
Marie's Favorite Receipe's
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