Was that 4 cups or 5 cups?
Okay, Eh Lah Bah friends. I have a confession to make. I made this sausage, white bean, and spinach soup a couple of weeks ago and totally meant to blog about it – I even took pictures – but now I can’t seem to remember how much of each ingredient I used. So sad because the soup was one of my more successful creations as of late, earning the “This is one of my favorite things that you make” stamp from Dave. Bah! But we’ll take a stab at it anyway. I’ll make again in a few weeks to see if I need to tweak anything, but I think this is pretty close. Besides, most of the time when I cook, I just dump things in and hope it turns out. Try it. It will make you feel bold 
Sausage, White Bean, and Spinach Soup
3 links of italian style turkey sausage
1 small can of your favorite white bean (I used cannellini), drained and rinsed
4-5 cups fresh spinach
1 small can stewed tomatoes with the liquid
2 celery stalks, chopped
1 small onion, diced
1 clove garlic, minced
5 cups low sodium chicken stock
1 T. olive oil
salt and pepper to taste
Separate the sausage from its casing, break into small bite sized pieces, and brown in olive oil over a medium high heat in a stock pan. Add celery, onion, and garlic and saute until soft. Add the spinach and lightly toss until the spinach has wilted. Add the white beans, stewed tomatoes, and chicken stock. Salt and pepper to taste. Simmer for 15 minutes. Serve and enjoy!
**The update. We made this again and the proportions are pretty good as they are. This time I added 1/4 cup of grated Parmesan cheese (the cheap stuff) and it gave the broth a more rich flavor without adding much by the way of calories.
That sounds really yummy, Anna…maybe you will have to make a pot for our next family get together at my place…what do you think?
Yeah, we’ll see.