Etruscan Peasant Soup

• 1 lb sweet Italian turkey sausage, cut into 1/2-inch pieces
• 1/2 lb boneless skinless chicken breast, cut into 1/2-inch pieces
• 3/4 cup onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 cups spinach leaves, coarsely chopped
• 1 (15 ounce) can butter beans, rinsed and drained (or white kidney beans)
• 1 (14 1/2 ounce) can diced tomatoes (preferably the ones with basil, garlic, and oregano)
• 1 (14 ounce) can fat free chicken broth
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons parmesan cheese, grated (optional)

1. In a large sauacepan or dutch oven over medium heat cook sausage, chicken, onion, and garlic in oil until sausage is no longer pink.
2. Add spinach, beans, tomatoes (with their liquid), broth, and crushed red pepper flakes - bring to a boil.
3. Reduce heat - simmer 20 minutes (or longer!) to blend flavors.
4. Sprinkle individual servings with cheese.
5. PS - sometimes I like to use hot turkey sausage, it really kicks it up!

sweet italian turkey sausage, chicken breast, onion, garlic, olive oil, spinach leaves, butter beans, tomatoes, chicken broth, red pepper, parmesan cheese

Taken from www.food.com/recipe/etruscan-peasant-soup-210541 (may not work)