Italian Sausage Soup

Patricia Pool Gillogly 6

This soup is easy to put together, and the flavor of the spicy sausage is balanced nicely by Great Northern beans, zucchini, fresh spinach, and carrots. Makes a delicious winter supper.

Modified from: Italian Sausage Soup

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Serving size has been adjusted!

Original recipe yields 6 servings



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  1. 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.
  2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
  3. Remove from heat, and add Kale. Replace lid allowing the heat from the soup to cook the Kale leaves. Soup is ready to serve after 5 minutes.
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