Italian Sausage Soup

Not only is this recipe tasty, it is really quick and easy to make. If you are cooking for one or two you will definitely have leftovers. JP and I have found that it is perfect to make at the beginning of a busy week and eat for multiple dinners. It keeps well, and JP says that it tastes just as good if not better reheated.

Ingredients

• 1 pack of Italian Sausage (you can get it already ground put we typically buy it in the casings -JP says it is cheaper per pound this way)
• 2 cans of beef broth
• 1 can Italian stewed tomatoes (undrained)
  
• 1 can Great Northern beans (or chickpeas or any other bean you would like)
• 1 zucchini
• 1 summer squash
• 1 cup of chopped carrots
  
• Pepper

Preparation:
1. Remove the sausage from the casings and cut up sausage. (This is probably my favorite part. I didn't know the most efficient way to do this at first, but JP showed me. All you do is slightly cut the casing with a knife lengthwise. You the peel the casing off).
2. Place sausage in stock pot on Medium.
3. Let you sausage cook while you chop up the zucchini, squash, and carrots.
4. Add broth, chopped vegetables, stewed tomatoes, beans, and pepper
5. Let simmer for 20 minutes or so.