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!
