Zuppa Toscana

Heather Miner

1/2-1 lb Mild Italian Sausage (I've made it with 1lb but prefer 1/2lb)

1 T Minced Garlic

1 C Peeled, Chopped Carrots

1 Diced Red Onion

1-2 Chopped & Peeled Zucchini

1 Can White Beans, drained

1 Can Red Beans, drained

1 Can Diced Tomatoes with Basil, Garlic & Oregano

5 Chicken Bullion Cubes

2 C Fresh Spinach torn or chopped

1/2 C Piccolini Bow Tie Pasta, Uncooked

Salt & Black Pepper to taste

8-10 C Water

Cook Sausage in pan until cooked through. Remove & drain. Add onion & cook until transparent. Add garlic, cook for a little bit longer then add carrots. Cook for 10 min. then add can of tomatoes & chicken bullion cubes. Stir and cook for 5 min. then add water & sausage back in pot. Bring to a boil & cook for 10 min on medium high. Add in the zucchini & beans. Cook for about 15-20 more min. About 10 minutes before serving add pasta & spinach, after pasta is cooked through & spinach is wilted it is ready to be served.

{Honestly, in the colder months I think we could eat this soup everyday...it's so delicious & light!}