Portion Size: 2 cups

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 pounds lean sweet Italian sausage	Use links or bulk
1 medium onion	Washed, peeled and chopped
1 teaspoon garlic powder
5 cups beef broth
1 cup water
1 can (14 oz.) tomatoes sauce
1 cup carrots	Washed, peeled and sliced thin
1 can (14 oz.) dark kidney beans
1 can (14 oz.) garbanzo beans
1 teaspoon basil
1 teaspoon oregano
1 ½ cup zucchini	Washed, trimmed and sliced.
1 cup cauliflower	Washed, trimmed and cut up
8 ounces pasta	May use whole grain
2 Tablespoon parsley flakes
1 bag fresh baby spinach	Washed and trimmed
¼ cup Parmesan cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large stock pot,  add sausage and brown.	Cook until internal temperature reaches 165 F.
2	Remove sausage and drain, reserving 1 T. of the drippings. Slice links.
3	Saute onion and garlic in the drippings.
4	Stir in flour.
5	Stir in beef broth, water, tomato sauce, garbanzo beans, kidney beans, cauliflower, carrots, basil, oregano, tomato sauce and sausage.
6	Bring to a boil.
7	Reduce heat; simmer uncovered for 30 minutes.
8	Stir in zucchini and parsley.
9	Simmer covered for 30 minutes.
10	Add pasta and simmer for 10 minutes.
11	Add spinach and cook for 2 minutes with the lid off. Serve in bowls.
12	Top with Parmesan cheese.