Sausage Soup

I traveled to PA in January to visit my folks for their anniversary, and my mom had this wonderful soup ready to serve upon my arrival. After a day of driving, it really hit the spot. I made it for my family soon after arriving home, as I just *knew* that they would all love it, too. I've made it several times since then, and thought that many of you would enjoy the recipe as well.

*Italian Sausage Soup*

2 pounds Italian sausage (You can use 1 pound Italian, and 1 pound hot sausage, if you prefer)

2 cloves garlic, minced

4 (14-15 oz cans) beef broth

2 cans (14-15 oz) Italian-style tomatoes - these may be whole or diced

2 cups sliced carrots

2 cans (14.5 oz) Great Northern Beans, undrained

2 medium zuchinni, sliced

6 cups fresh spinach

1/4 tsp. ground black pepper

1 tsp. salt

In a large stockpot, brown Italian sausage. Add in garlic, carrots, tomatoes, beef broth, salt and pepper. Reduce heat, and simmer 20 minutes.

Stir in beans(with liquid), and zucchini. Simmer another 20 minutes until zucchini is tender.

Remove from heat, and stir in fresh spinach. Let stand 5 minutes, or so, until the spinach wilts.

Serve with crusty bread, and enjoy!