- Remove skin from sausage and sauté sausage in a large soup pot, breaking into bite-size pieces.
- When sausage is almost cooked through, add garlic, onions, carrots, and zucchini.
- Stir occasionally and cook until the onions are tender (about 5 minutes).
- Add canned tomatoes, beans, and stock; bring to a boil, stirring occasionally.
- Add more stock or water if the soup is too thick.
- Season to taste with salt and pepper.
- Once the soup is boiling, add the pasta and cook until the pasta is al dente (firm, not mushy); remove from heat.
- Before serving, stir in spinach.
Makes 10 to 12 servings.
Note: Kale can be used in place of spinach. Rinse and chop the kale into bite-sized pieces , add to soup and cook until kale is tender.
Approximate Nutrient Analysis per serving (based on 12 servings; not including salt to taste):
450 calories, 25 g fat, 9 g saturated fat, 55 mg cholesterol, greater than 1500 mg sodium, 39 g carbohydrate, 7 g fiber, 7 g sugar, 21 g protein
