Prep Time: 10 minutes
Total Time: 25 minutes
Serves: 3 – 4
Yum Factor: TBA
Honestly folks, this soup should not be this easy and inexpensive to prepare. Serve it for lunch or dinner, high on the hearty factor.
1 lb. roll Jimmy Dean Italian Sausage
1 med. zucchini sliced
1 med. onion chopped
1 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. salt
2 cans (14.5 oz.) cans beef broth
1 can (14.5 oz.) Del Monte Italian Recipe stewed tomatoes
1 cup carrots sliced
1 can (15 oz.) Progresso Cannellini white kidney beans
1 can (13.5 oz.) Del Monte chopped spinach drained
1. Cut zucchini in half lengthwise; cut each half crosswise into 1/4-inch thick slices. Chop onion. Slice carrots.
2. Combine Italian sausage and chopped onion in 10-inch skillet. Cook at medium temperature until sausage is browned and onions transparent; drain off fat. Pour mixture into a 3-quart saucepan.
3. Stir in salt, pepper, garlic powder, beef broth, stewed tomatoes, and sliced carrots; bring to a boil. Cover, reduce heat and simmer for 10 minutes.
4. Stir zucchini slices and beans into mixture; cover and continue simmering for 5 minutes; stirring occasionally. Remove from heat and stir in drained spinach. Let stand 2 minutes before serving.
If the Italian Sausage makes this dish too spicy for your taste buds you can easily substitute a pound of ground beef. Serve this soup with some shredded mozzarella cheese on top and a few warm biscuits on the side and you are sure to delight.