Sausage Bean Soup

Ingredients:

1 pound Italian sausage

1/2 large onion, diced

2 carrots, diced

3 stalks celery, diced

1 clove of garlic, minced

1 large potato, peeled and diced

2 cans cannellini beans

6 cups chicken stock

3 cups baby spinach

Optional: top with shredded parm

Instructions:

Crumble sausage into a Dutch oven; set aside.
To the same pot, add a little butter and/or olive oil. Add onion, celery, carrot and seasoning. Cook and stir over medium heat until softened. Add garlic; cook 1 minute longer.
Stir in the broth and potatoes. Bring to a boil. (add more broth or water as needed)
Reduce heat; add beans, spinach and cook 2-3 minutes longer or until spinach is wilted. Top with parm if desired.