Servings: 6 to 8

1 pound Italian sausage 1 pound Italian sausage
1 clove garlic, minced 1 clove garlic, minced
2 (14 ounce) cans beef broth 2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes 1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots 1 cup sliced carrots
1 large sweet potato, diced in 1/2in squares 1 large sweet potato, diced in ½in squares
1 (14.5 ounce) can great Northern beans, undrained 1 (14.5 ounce) can great Northern beans, undrained
2 cups spinach - packed, rinsed and torn 2 cups spinach - packed, rinsed and torn
¼ teaspoon ground black pepper ¼ teaspoon ground black pepper
¼ teaspoon salt ¼ teaspoon salt

Step 1
In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, sweet potatoes, beans and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes or until potatoes are tender.
Step 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.