* 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 package of frozen corn * 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 liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. 3. Remove from heat, add spinach and corn. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.