Ingredients
Scale
- 1 clove garlic, peeled and minced
- 2 to 3 carrots, trimmed, peeled, and sliced
- 1 cup trimmed and cubed zucchini (about 2 small zucchini)
- 2 packed cups fresh spinach, rinsed and torn into bite-sized pieces
- 1 pound bulk Italian sausage
- 2 (14.5 oz) cans beef broth
- 1 (14.5 oz) can Italian-style stewed tomatoes
- 1 (14.5 oz) can great northern beans with liquid
- Salt and pepper to taste
- Optional: 1 cup cooked small pasta such as ditalini
- Optional: freshly grated Parmesan cheese for garnish
Instructions
- Heat a stock pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, stirring and breaking up large pieces, until evenly browned, about 15 minutes.
- Add the minced garlic and sauté briefly until fragrant.
- Add the beef broth, stewed tomatoes, sliced carrots, salt, and pepper. Bring the soup to a boil.
- Reduce heat to medium-low, cover, and simmer for 15 minutes.
- Stir in the great northern beans with liquid and the cubed zucchini. Cover and simmer for another 15 minutes or until zucchini is tender.
- Remove the pot from heat and stir in the fresh spinach. Cover and let stand about 5 minutes to wilt the spinach.
- If desired, stir in cooked small pasta just before serving.
- Serve hot, garnished with freshly grated Parmesan cheese.
Notes
This soup can be customized by adding small pasta for extra heartiness and garnished with Parmesan for added flavor. It reheats well and is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Soup
- Cuisine: Italian
Nutrition
- Calories: 320
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg