A comforting and flavorful soup featuring Italian sausage, hearty beans, and fresh vegetables.
Heat a Dutch oven over medium heat and cook the sausage until browned, breaking it into small pieces as it cooks.
Browning the sausage well adds a rich flavor to the soup.
Add the minced garlic and diced onion to the pot, cooking until softened and fragrant.
Stir frequently to prevent the garlic from burning.
Stir in the diced carrots and zucchini, cooking for a few minutes to slightly soften them.
Cut the vegetables into uniform pieces for even cooking.
Pour in the beef broth and diced tomatoes, and season with salt and pepper to taste.
Use low-sodium broth to control the saltiness of the soup.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
Simmering allows the flavors to meld together beautifully.
Add the beans with their liquid and the spinach, stirring to combine.
Adding the spinach at the end keeps it vibrant and fresh.
Cover and simmer for an additional 10 minutes, or until the spinach is wilted and the flavors are well combined.
Taste and adjust the seasoning before serving.
Serve the soup hot, garnished with freshly grated Parmesan cheese if desired.
Pair with crusty bread for a complete meal.
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