Late Harvest Sausage Minestrone

• 1 lb. Italian sausage
• 2 cloves garlic, minced
• 1-2 c. roasted tomatoes or 1 can fire-roasted diced tomatoes
• 4 c. chicken stock
• 1 c. fresh or frozen peas
• 1 can cannellini beans
• 1 c. coarsely shredded carrots
• 2 c. fresh spinach or kale, chopped

Brown the sausage in a stock pot until fully cooked; add the garlic during the last 2 minutes of cooking.

Add the roasted tomatoes, chicken stock, peas, and cannellini beans; bring to a simmer and cook until the peas are tender (about 6-8 minutes). Add the shredded carrot and spinach or kale and turn the heat to low. Allow the soup to cook for an additional 5 minutes before serving.

• Yields: About 8 cups soup
• Preparation Time: 30 minutes