one28 ounce can fire-roasted diced stewed tomatoes
one 15 ounce cancannellini beansdrained, rinsed
1teaspoondried basil
1bay leaf
2smallzucchinicubed
3/4cupditalini pasta
2cupsspinach, packedrinsed and torn
salt and pepper to taste
Instructions
In a large stockpot or Dutch oven over medium-high heat, brown the sausage with the onion and carrots. Cook until the sausage is no longer pink. Add in the garlic and saute until fragrant.
Stir in the broth, tomatoes, beans, basil and bay leaf. Season with salt and pepper.
Reduce the heat, cover, and simmer 15 minutes.
Stir in the zucchini and pasta. Cover, and simmer another 8-10 minutes, or until zucchini and pasta are tender.
Remove from the heat, and add spinach. Replace the lid, allowing the heat from the soup to cook the spinach leaves. for 4-5 minutes.
Season with salt and pepper once done, then serve.
Notes
Use any flavor of sausage that you prefer in this
You can also use any pasta of choice, but a delicate small one is the best option for this soup