Sausage, Spinach, and Bean Soup

Ingredients

• 30 ounce .5 can cannellini beans undrained canned
• 3 cups chicken broth 
• 2 tablespoons parsley fresh chopped
• 5  garlic cloves minced
• 8 ounces ground sausage italian
• 1 teaspoon olive oil 
• 0.5 cup freshly parmesan cheese shredded
• 0.3 teaspoon pepper 
• 2  plum tomatoes diced
• 0.5 teaspoon pepper dried red crushed
• 0.3 teaspoon salt 
• 20 ounce pkt spinach fresh
• 0.3 cup butter unsalted

Equipment

• dutch oven

Directions

1. Brown sausage in hot oil in a Dutch oven over medium-high heat 10 minutes, stirring until it crumbles and is no longer pink.
2. Add garlic and crushed red pepper, and saut 2 minutes.
3. Add spinach, and saut 2 minutes or until wilted.
4. Stir in beans, and cook 1 minute.
5. Add broth, and bring to a boil.
6. Add butter, cheese, tomato, and 1 tablespoon parsley. Cook until thoroughly heated. Stir in salt and pepper.
7. Sprinkle each serving evenly with remaining 1 tablespoon parsley.
8. *8 ounces Italian sausage, casings removed, may be substituted for ground Italian sausage.