Zuppa Di Fagioli

• 2 tablespoons dry bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1/4 pound bulk Italian sausage
• 1 cup sliced leeks (white portion only)
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1 tablespoon canola oil
• 1 garlic clove, minced
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 1 can (14-1/2 ounces) diced tomatoes in sauce
• 1 package (6 ounces) fresh baby spinach
• 3 tablespoons minced fresh basil
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a large bowl, combine bread crumbs and cheese. Crumble sausage over mixture and mix well. Shape into 1/2-in. balls.
2. Place in a greased 15x10x1-in. baking pan. Bake at 350u0b0 for 8-10 minutes or until juices run clear; drain and set aside.
3. In a Dutch oven, saute the leeks, carrot and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, broths, tomatoes, spinach, basil, parsley, salt, pepper and reserved meatballs. Cover and cook until spinach is tender and meatballs are heated through.

bread crumbs, parmesan cheese, italian sausage, leeks, carrot, celery, canola oil, garlic, beans, chicken broth, beef broth, tomatoes, baby spinach, fresh basil, parsley, salt, pepper

Taken from www.tasteofhome.com/recipes/zuppa-di-fagioli/ (may not work)