Beans, Greens And Sausage Soup

• 1 tablespoon butter (or olive oil)
• 1 onion, diced
• 3 celery stalks, diced
• 15 ounces can chickpeas (I use Goya)
• 1 large sweet potato, chopped into bite-size cubes
• 1/2-1 cups frozen lima beans
• 1 bunch spinach (I usually use a pre-washed bag)
• 2 bay leaves
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cloves of garlic, minced
• 13 ounces can lowfat coconut milk
• 48 ounces chicken broth (I use homemade or low-sodium College Inn)
• 12 ounces sausage (optional -- I use sweet Italian, and sometimes the lower-cal chicken sausage)

1. In a soup pot, saute the onion and celery in butter or olive oil. Add and brown the sausage, either sliced or removed from casing and crumbled.
2. Add all other ingredients except for the spinach. Bring to a boil and then lower the heat to a simmer, cover and cook until ingredients are soft.
3. Add spinach, cook for 5 more minutes. Salt and pepper to taste.

butter, onion, celery stalks, chickpeas, sweet potato, frozen lima beans, spinach, bay leaves, oregano, basil, salt, black pepper, garlic, coconut milk, chicken broth, sausage

Taken from food52.com/recipes/24659-beans-greens-and-sausage-soup (may not work)