Ingredients

• 1 pound, hot or mild italian sausage links (approximately 6) - skin and cut into 1-inch slices
  
• 1 tablespoon, il Fustino Tuscan olive oil
  
• 1 large, yellow onion - diced
  
• 4 cloves, garlic - minced
  
• 1 14.5 oz. can, diced tomatoes
  
• 2 14 oz. cans, chicken broth
  
• 4 zucchini squash - sliced 1/4-inch thick
  
• 1/8 teaspoon, red pepper flakes
  
• 1 15 oz. can, northern white beans
  
• 1/2 package, fresh baby spinach
  
• Parmesan cheese - grated
  
• Crusty European Bread
  

Method

1. In large skillet or Dutch Oven, cook sausage until browned on all sides. Remove to colander to drain.
   
2. In same skillet heat olive oil over medium heat, add onion and brown, add garlic and continue to cook for one minute.
   
3. Return sausage to skillet and add: tomatoes, chicken broth, zucchini, red pepper flakes and northern white beans.
   
4. Simmer over very low heat for approximately 30 minutes to an hour.
   
5. Just before serving add spinach and stir.
   
6. Ladle soup into bowls and sprinkle with parmesan cheese if desired.
   
7. Serve with Hearty Europe Bread.