Ingredients:
5 links sweet Italian sausage links
1 large onions, chopped
4 cups reduced-sodium chicken broth
2 cups beef broth
2 large baking potatoes, peeled and cubed
1 clove garlic, finely minced
1/2 teaspoon dried basil
1 (15 ounce) cans cannellini beans, drained ( Italian white kidney beans, you can use red)
1 bag baby spinach, chopped ( found in the produce section with the ready to mix salad greens)
1/2 cup heavy cream
salt
fresh ground pepper
grated parmesan cheese
Directions:
Remove sausage skin, add sausage meat and onions to a 6 quart sauce pan.
Cook over medium heat, breaking up the sausage, until no longer pink.
Add broth, potato, garlic and basil.
Bring to a boil, reduce heat and simmer until potato is tender.
Add cannelini beans and spinach, cook until spinach is wilted.
Add cream, salt and pepper, cook another minute or 2 until heated through.
Serve in soup bowls and sprinkle with cheese.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.