Sausage and Spinach Garbanzo Bean SoupIngredients:
1 lb sweet Italian Sausage, casings removed
1 medium yellow onion, chopped (about 1 cup)
2 ribs celery, chopped (about 1/2-3/4 cup)
2 large carrots, chopped
1/2 teaspoon garlic powder
1 (15 oz) can crushed tomatoes
1 (15 oz) can Garbanzo Beans, drained and rinsed
1 qt chicken stock
4 cups fresh spinach, chopped (if using frozen; thaw, drain and chop)
1/2 tsp fresh ground pepper
2 Tbsp olive oil

1. Cook crumbled sausage in olive oil over medium high heat until browned
2. Scoop out the sausage and drain on paper towels placed in a dinner plate
3. Cook the carrots, onion, and celery about 4 minutes, or until the carrots become tender
4. Add the Garbanzo beans, tomatoes, chicken stock, and drained sausage.
5. Stir in the garlic powder and black pepper
6. Cover, and bring to a simmer, then reduce the heat to medium low for 20 minutes
7. Uncover, add the spinach and cook for 4 minutes, or until just beginning to wilt. Serve immediately

Lea VaughnThis is a tasty and hardy soup for those days you need to take a little chill off the bones, and is also ideal for a quick meal when pressed for time. This is best when served right away while the spinach still has some crunch. Saltine or oyster crackers and cheddar cheese slices are a good accompaniment. Some folks like to spice this up a little, so you may want to have your favorite hot sauces handy.