ITALIAN SAUSAGE SOUP

I love my mom's zucchini stew, but Mike is skeptical about trying it (not sure why).  I bought some great zucchini at the Farmer's Market yesterday and needed a quick meal.  I am trying this take on my mom's zucchini stew.  Hopefully it is delicious. I will serve it with a salad and crusty bread.

INGREDIENTS

1 pound hot Italian bulk sausage
onions

1 clove garlic, minced

 2 (14 ounce) cans chicken broth

1 large can crushed 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 Italian seasoning

DIRECTIONS

1. In a stockpot or Dutch oven, brown sausage with garlic and onion. 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.