Friar’s Bakehouse’s Sausage Stew 

1 pound sausage meat
2 tbsp minced garlic
2 – 14 oz cans beef broth
2 – 14.5 oz can Italian style diced tomatoes
1 cup sliced carrots
1 cup sweet red pepper, sliced thin
1/2 cup onion, sliced thin
1 – 14.5 oz can dark kidney beans, undrained
2 small zucchini, cubed
2 cups spinach, rinsed and torn
1 tsp. black pepper
2 tsp. Italian seasonings
1 cup cooked ditalini pasta
Salt to taste

*** Makes 6 servings ***

1.In stockpot or dutch oven, brown sausage meat and garlic. Drain well. Add beef broth, tomatoes, carrots, peppers and onions. Simmer 10 minutes.

2.Add beans and zucchinis Stir, cover and simmer another 10 minutes or until zucchini is just tender.

3.Remove from heat. Add spinach and cooked pasta, cover and let stand an additional 5 minutes. Serve garnished with croutons and grated parmesan cheese.

4. Enjoy!