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.
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.
This soup is hearty and delicious!
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 6|
|Calories from Fat: 231 (57%)|
|Amt Per Serving||% DV|
|Total Fat 25.6g||34 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 56.7mg||17 %|
|Sodium 883.2mg||30 %|
|Potassium 826.9mg||22 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 21.8g|
|Protein 18g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 408
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