by Kathy Hamman Miller

Ingredients:

1 tablespoon olive oil, more if needed

12 oz Italian chicken sausage sliced into discs

1/2 large onion diced

2 large carrots diced

3 stalks of celery diced

1/2 teaspoon Italian seasoning

1 14.5 ounce can of fire roasted diced tomatoes

2 cans 15 ounce great northern beans drained and rinsed

1 48 ounce box of unsalted chicken broth

2 cups chopped spinach

salt and pepper to taste

Brick Parmesan shredded for topping

Instructions:

Heat olive oil in large stock pot over medium heat. Add the sliced sausage and cook until crispy brown on both sides remove from the pot and set aside. Add a bit more butter than toss in the diced veggies and cook until just soft. Add the seasonings chicken broth, diced tomatoes, beans. Simmer until done about 15-20 minutes. Add the spinach, sausage, stirring until spinach is wilted sprinkling with the Parmesan cheese. Serve and enjoy!