Italian Sausage Soup

• 1 can (49-1/2 ounces) chicken broth
• 2 cups cut fresh green beans
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (14-1/2 ounces) Italian diced tomatoes
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped fennel bulb
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon white pepper
• 5 Italian sausage links
• 1 tablespoon olive oil
• 3 cups coarsely chopped fresh spinach
• Shredded Parmesan cheese, optional

1. In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Meanwhile, in a large skillet, brown sausage in oil over medium heat. Add a small amount of hot water. Cover and cook until sausage is no longer pink; drain. Cut into 1/4-in. slices and add to soup. Simmer, uncovered, for 15 minutes.
3. Add spinach. Simmer, uncovered, for 5 minutes or until spinach is wilted. Garnish with Parmesan cheese if desired.

chicken broth, green beans, cannellini beans, italian diced tomatoes, onion, celery, fennel bulb, tomato paste, oregano, white pepper, italian sausage links, olive oil, fresh spinach, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-sausage-soup/ (may not work)