Italian Sausage (or Beef or Pork) and Vegetable Soup

This soup is so versatile. I love Italian Sausage, but you can easily substitute ground beef, pork, or chicken or a mix.  It's loaded with vegetables and if you have a bit of this or that vegetable in the crisper drawer, this is a great soup to make sure those don't go to waste.

1 lb. ground Italian sausage, or substitute as mentioned above

1-quart beef stock

1 large yellow onion, chopped

3 medium carrots, chopped

3 ribs celery, chopped

2 t. minced garlic

1 cup fresh Brussels sprouts, quartered

1 (14.5 oz.) can red kidney beans, rinsed and drained

1 (14.5 oz.) can cannellini beans, rinsed and drained

1 (14.5 oz.) can Italian style diced tomatoes

2 cups chopped cabbage

1 t. dried Italian seasoning

5 oz. bag baby spinach

3 T. minced fresh parsley

Brown sausage or ground meat in a 5 or 6-quart Dutch oven over medium-high heat. Drain fat.

Add all remaining ingredients except spinach and parsley.  Bring soup to a boil and then reduce heat to a gentle simmer. Let soup cook 2 - 3 hours, stirring occasionally, and adding additional beef stock if needed.

Add spinach and parsley during the last 20 minutes or so of the cooking time.

**If you keep your leftover Parmesan cheese rinds in the freezer, this is the PERFECT soup to add one to the pot.  Remove before serving the soup. 

Serve with breadsticks or garlic bread.

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