Bean, Fennel And Sausage Soup

• 2 sweet Italian sausage links or 1/2 lb loose meat sausage
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 small fennel bulb, sliced thin
• 5 cups chicken broth
• 15 ounces cannellini beans, drained
• 14 1/2 ounces diced tomatoes, undrained
• 1 teaspoon thyme
• 1/4 teaspoon pepper
• 1 bay leaf
• 3 cups chopped fresh spinach or 1/2 a bag frozen chopped spinach

1. Bake sausage links at 350 degrees for 30 minutes, remove and slice into coin size pieces.
2. If using loose sausage meat, saute until done and drain well.
3. Saute onions and fennel in oil in a skillet until soft.
4. Combine onions, fennel, broth, beans, tomatoes and seasonings in a slow cooker.
5. Cook on high for 2 hours, or low for 4 to 5 hours.
6. Can also be made in a regular soup pot on the stove if desired.
7. Remove bay leaf.
8. Add spinach and cook until wilted, or if using frozen until heated through.

sweet italian sausage, olive oil, onion, fennel bulb, chicken broth, beans, tomatoes, thyme, pepper, bay leaf, fresh spinach

Taken from www.food.com/recipe/bean-fennel-and-sausage-soup-120468 (may not work)