Italian Peasant Soup

• 1 pound Italian sausage links, casings removed and cut into 1-inch slices
• 2 medium onions, chopped
• 6 garlic cloves, chopped
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 2 cans (14-1/2 ounces each) chicken broth
• 2 cans (14-1/2 ounces each) diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 6 cups fresh spinach leaves, chopped
• Shredded Parmesan cheese, optional

1. In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink.
2. Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.

sausage links, onions, garlic, chicken breasts, cannellini beans, chicken broth, tomatoes, basil, oregano, fresh spinach leaves, parmesan cheese

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