8 ounces vegetarian Italian “sausage”, cut in 1/4 inch slices
1 cup diced onion
1 cup diced carrot
3/4 cup thinly sliced celery
3 cups water
2 cups diced peeled sweet potato
1 tsp. dried oregano
1/4 tsp. coarsely ground pepper
2 (14.5-ounce) cans unsalted tomatoes, chopped with liquid
1 (15-ounce) can kidney beans, rinsed and drained
4 cups coarsely chopped spinach
Combine first 4 ingredients and saute’ over medium-high heat for about 7 minutes, until browned.
Add water and all other ingredients except spinach; Bring to a boil; reduce heat and simmer 30 minutes, or until vegetables are tender. Stir in spinach and cook an additional 2 minutes.
Yield: 7 servings, 1.5 cups each.