Tuscan Soup

• 5 links sweet Italian sausage links
• 1 large onion, chopped
• 4 cups reduced-sodium chicken broth
• 2 cups beef broth
• 2 large baking potatoes, peeled and cubed
• 1 clove garlic, finely minced
• 1/2 teaspoon dried basil
• 1 (15 ounce) can cannellini beans, drained (Italian white kidney beans, you can use red)
• 1 bag Baby Spinach, chopped (found in the produce section with the ready to mix salad greens)
• 1/2 cup heavy cream
• salt
• fresh ground pepper
• grated parmesan cheese

1. Remove sausage skin, add sausage meat and onions to a 6 quart sauce pan.
2. Cook over medium heat, breaking up the sausage, until no longer pink.
3. Add broth, potato, garlic and basil.
4. Bring to a boil, reduce heat and simmer until potato is tender.
5. Add cannelini beans and spinach, cook until spinach is wilted.
6. Add cream, salt and pepper, cook another minute or 2 until heated through.
7. Serve in soup bowls and sprinkle with cheese.

links sweet italian sausage links, onion, chicken broth, beef broth, baking potatoes, clove garlic, dried basil, cannellini beans, section, heavy cream, salt, fresh ground pepper, parmesan cheese

Taken from www.food.com/recipe/tuscan-soup-19989 (may not work)