Sausage and White Bean Soup

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• 1 pound turkey kielbasa sausage (thinly sliced)
  Ingredient note

  Source: 1 pound turkey kielbasa sausage (thinly sliced)
• 1 each yellow onion (diced)
  Ingredient note

  Source: 1 yellow onion (diced)
• 2 tablespoons oil
  Ingredient note

  Source: 2 tablespoons oil
• 1 tablespoon minced garlic
  Ingredient note

  Source: 1 tablespoon minced garlic
• 6 cups chicken broth (I used low sodium)
  Ingredient note

  Source: 6 cups chicken broth (I used low sodium)
• 1 each 15-ounce can diced fire roasted tomatoes
  Ingredient note

  Source: 1 15-ounce can diced fire roasted tomatoes
• 3 each 15-ounce cans white cannellini beans (drained and rinsed)
  Ingredient note

  Source: 3 15-ounce cans white cannellini beans (drained and rinsed)
• 1 teaspoon dried Italian herb seasoning blend (or Herbs de Provence, see note for DIY)
  Ingredient note

  Source: 1 teaspoon dried Italian herb seasoning blend (or Herbs de Provence, see note for DIY)
• 2 teaspoons salt (or to taste)
  Ingredient note

  Source: 2 teaspoons salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
  Ingredient note

  Source: ¼ teaspoon black pepper (or to taste)
• 2 cups baby spinach
  Ingredient note

  Source: 2 cups baby spinach

1. In a large stock pot over medium heat, combine sausage, onions, and oil. Saute 4-5 minutes until sausage starts to brown.
2. Stir in garlic for 1 minute until fragrant.
3. Add chicken broth, tomatoes, beans, Italian seasoning, salt, and pepper and give it a good stir. Bring to a boil, reduce to a simmer, cover and cook for 10 minutes.
4. Stir in spinach for 2-3 minutes until wilted. Taste, add salt and pepper if needed, and garnish with grated parmesan cheese and black pepper if desired before serving.