Ingredients
1 pound Italian sausage links, casings removed and cut into 1-inch slices2 medium onions, chopped6 garlic cloves, chopped1 pound boneless skinless chicken breasts, cut into 1-inch cubes2 cans (15 ounces each) cannellini beans, rinsed and drained2 cans (14-1/2 ounces each) chicken broth2 cans (14-1/2 ounces each) diced tomatoes1 teaspoon dried basil1 teaspoon dried oregano6 cups fresh spinach leaves, choppedShredded Parmesan cheese, optional
Preparation
In a Dutch oven, cook sausage and onions over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Add chicken; cook and stir until no longer pink.
Stir in the beans, broth, tomatoes, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the spinach and heat just until wilted. Serve with cheese if desired.
