Kathy’s Italian Sausage Soup

• 1/2 lb sweet Italian sausage, ground
• 2/3 cup long-grain white rice, uncooked
• 6 cups beef broth (low sodium if desired)
• 15 oz can navy beans, rinsed and drained
• 15 oz can diced tomatoes
• 1/4 teaspoon pepper
• 10 oz frozen spinach, thawed, drained, and squeezed dry

Directions:

1. Cook sausage over medium heat in a soup pot until the meat is browned and crumby.
2. Add rice, beef broth, beans, tomatoes, and pepper.
3. Bring to a simmer.
4. Cover and cook 12 to 15 minutes or until rice is tender.
5. Stir in chopped spinach and let simmer for a few minutes.

(Adapted by Kathy Manweiler, McClatchy Newspapers, from an OliveGarden.com recipe)