Sausage, Spinach, And Bean Soup

• 8 ounces ground Italian sausage*
• 1 teaspoon olive oil
• 5 garlic cloves, minced
• 1/2 teaspoon dried crushed red pepper
• 2 (10-ounce) packages fresh spinach, torn
• 2 (15-ounce) cans cannellini beans, undrained
• 3 cups chicken broth
• 1/4 cup unsalted butter
• 1/2 cup freshly shredded Parmesan cheese
• 2 plum tomatoes, diced
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Brown sausage in hot oil in a Dutch oven over medium-high heat 10 minutes, stirring until it crumbles and is no longer pink.
2. Add garlic and crushed red pepper, and saute 2 minutes. Add spinach, and saute 2 minutes or until wilted.
3. Stir in beans, and cook 1 minute. Add broth, and bring to a boil. Add butter, cheese, tomato, and 1 tablespoon parsley. Cook until thoroughly heated. Stir in salt and pepper. Sprinkle each serving evenly with remaining 1 tablespoon parsley.
4. *8 ounces Italian sausage, casings removed, may be substituted for ground Italian sausage.

ground italian sausage, olive oil, garlic, red pepper, fresh spinach, cannellini beans, chicken broth, unsalted butter, parmesan cheese, tomatoes, parsley, salt, pepper

Taken from www.myrecipes.com/recipe/sausage-spinach-bean-soup (may not work)