Tuscan Soup: Lightenend

• 1 lb Italian turkey sausage link
• 1 large onion, chopped
• 4 cups reduced-sodium chicken broth
• 2 cups beef broth
• 2 large baking potatoes, peeled and cubed
• 1 garlic clove, finely minced
• 12 teaspoon dried basil
• 1 (15 ounce) can cannellini beans, drained
• 6 ounces Baby Spinach, chopped
• 12 cup fat-free half-and-half
• salt
• fresh ground pepper
• grated parmesan cheese

1. Remove sausage skin, add sausage meat and onions to a 6 quart sauce pan.
2. Cook over medium heat, breaking up the sausage, until no longer pink.
3. Add broth, potato, garlic and basil.
4. Bring to a boil, reduce heat and simmer until potato is tender.
5. Add cannelini beans and spinach, cook until spinach is wilted.
6. Add cream, salt and pepper, cook another minute or 2 until heated through.
7. Serve in soup bowls and sprinkle with cheese.

italian turkey sausage, onion, chicken broth, beef broth, baking potatoes, garlic, basil, cannellini beans, salt, fresh ground pepper, parmesan cheese

Taken from www.food.com/recipe/tuscan-soup-lightenend-514154 (may not work)