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Black Bean Soup With Hot Italian Sausage And Spinach

soups

1 tablespoon olive oil
1/4 pound hot Italian sausages; cut into 1/2-inch
1 small onion; chopped
2 cloves garlic; chopped fine
1 can (19-oz) tomatoes (undrained); chopped coarse
1 1/2 cups chicken stock
1 can (14 oz) black beans; drained and rinsed
2 tablespoons chopped drained sun-dried tomato
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 bunch spinach; chopped coarse
salt and pepper

In large heavy saucepan, heat oil over medium-high heat. Add sausages and sauté for 5 minutes or until cooked. Remove sausages and set aside. Add onion and garlic to saucepan; sauté about 3 minutes or until tender. Stir in tomatoes, stock, beans, sun-dried tomatoes, oregano, thyme and sausages; bring to a boil. Add spinach and cook for about 1 minute or until wilted. Add salt and pepper to taste.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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