Ingredients
1 can (49-1/2 ounces) chicken broth2 cups cut fresh green beans1 can (15 ounces) cannellini beans, rinsed and drained1 can (14-1/2 ounces) Italian diced tomatoes1 cup chopped onion1 cup chopped celery1 cup chopped fennel bulb1 can (6 ounces) tomato paste1 teaspoon dried oregano1/2 teaspoon white pepper5 Italian sausage links1 tablespoon olive oil3 cups coarsely chopped fresh spinachShredded Parmesan cheese, optional
Preparation
In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, in a large skillet, brown sausage in oil over medium heat. Add a small amount of hot water. Cover and cook until sausage is no longer pink; drain. Cut into 1/4-in. slices and add to soup. Simmer, uncovered, for 15 minutes.
Add spinach. Simmer, uncovered, for 5 minutes or until spinach is wilted. Garnish with Parmesan cheese if desired.
