Food World

Ingredients 1 pound Italian sausage  1 clove garlic, minced  2 (14 ounce) cans beef broth  1 (14.5 ounce) can Italian-style stewed tomatoes  1 cup sliced carrots  1 (14.5 ounce) can great Northern beans,undrained  2 small zucchini, cubed  2 cups spinach - packed, rinsed and torn  1/4 teaspoon ground black pepper  1/4 teaspoon salt Directions Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. 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. 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.

Ingredients 3 tablespoons olive oil  1/2 onion, chopped  2 cloves garlic, chopped  2 quarts water  4 teaspoons chicken bouillon granules  1 teaspoon salt, or to taste  1/2 teaspoon black pepper, or to taste  1/2 head cabbage, cored and coarsely chopped  1(14.5 ounce) can Italian-style stewed tomatoes, drained and diced Directions In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.