Italian Sausage Soup
Serve with crusty French bread.

• 1 pound Italian turkey sausage, casings removed
• 1 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 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.

Per Serving: 417 Calories; 7g Fat (15.4% calories from fat); 2g Saturated Fat; 36g Protein; 54g Carbohydrate; 16g Dietary Fiber; 60mg Cholesterol; 892mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

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