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.