Italian Sausage Soup
1 pound Italian sausage
1 clove garlic, minced
1 teaspoon rosemary
1 teaspoon sage
1 teaspoon parsley
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup petite carrots, whole or halved
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 small yellow squash, cubed
2 cups spinach – packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt
In your Le Creuset Round French Oven, stockpot or Dutch oven, brown sausage with garlic and spices. Stir in broth, tomatoes and carrots, and season with salt and pepper.
Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
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.