Italian Peasent Soup

Prep /Total time : 25 munutes    Makes 10 servings

1               pound Italian sausage links  , casing removed  and cut into 1-inch pieces
2               medium onions , chopped
1               pound  pound boneless skinless chicken breasts , cut into ii-inch cubes
2               cans (15 ounces each) cannellini or white kidney beans , rinsed and drained
2               cans (14-1/2 ounces each) chicken broth
2               cans (14-1/2 ounces each) diced tomatoes
1               teaspoon dried basil
1               teaspoon dried oregano
6                cups fresh spinach leaves  , chopped
********shredded Parmesan cheese , optional

1 .     In a dutch oven or soup kettle  , cook sausage over medium heat  until no longer pink , drain .Add onions   and garlic  ; saute until  tender . Add chicken  ; cook  and stir until no longer pink .
2 .     Stir in the beans  , broth , tomatoes , basil and oregano . Cook uncovered  for 10 minutes . Add the spinach  and heat just until wilted . Serve with Parmesan chees  if desired .

I use this recipe  when I need  a healthy meal . It's one of my family's favorite  . Loaded with sausage  , chicken , beans  and spinach , the quick soup is nice for special occasions , too . If any is left over , you can freeze it for a later day .