viernes, 11 de enero de 2008

Italian Sausage Soup


1 pound Italian sausage
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


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 spinach. Replace lid
allowing the heat from the soup to cook the spinach leaves.
Soup is ready to serve after 5 minutes.

la cocina de Dani Garcia. Marbella.