Chicken Sausage and Bean Soup

• 4 cups chicken stock (I make my own to control sodium)
• 1 lb hot Italian chicken sausage (or sweet if you prefer)
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (15 1/2 ounce) can great northern beans, drained and rinsed
• 1 (15 1/2 ounce) can garbanzo beans, drained and rinsed (chickpeas)
• 1 (10 ounce) package frozen spinach
• 2 tablespoons olive oil
• salt & pepper, to taste
• parmesan cheese (optional)

1. Remove casings from sausages.
2. In a large sauce pot heat olive oil.
3. Add sausage, crumble and cook until no longer pink, drain.
4. In the same pot, add chichen stock and tomatoes.
5. Bring to a boil, then simmer, covered, for 10 minutes.
6. Drain spinach and squeeze out excess water.
7. Add beans and spinach, cover and simmer an additional 15 minutes.
8. Salt and pepper to taste.
9. Garnish with parmesan cheese.

chicken stock, hot italian chicken sausage, tomatoes, great northern beans, garbanzo beans, frozen spinach, olive oil, salt, parmesan cheese

Taken from www.food.com/recipe/chicken-sausage-and-bean-soup-450556 (may not work)