Sausage and Spinach Soup

Easily on my top ten list of soups, Sausage and Spinach Soup was perfect for a rainy New Years Day. It only takes about 15 minutes from start to finish and makes four servings (but could easily be doubled). I've posted it before but I never included the recipe. Yum, yum, yum!

Happy National Soup Month!

Sausage and Spinach Soup
10 ounces mild Italian Sausage 
1 cup onion, chopped
2 tsp minced garlic
1/2 cup water
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes, undrained 
1 (14 ounce) can fat-free, less-sodium chicken broth
2 cups baby spinach
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
2 tablespoons grated fresh Romano cheese


Directions: 
Cook sausage in a large saucepan coated with cooking spray over high heat until browned, stirring to crumble. Add onion and 2 teaspoons garlic to pan; cook for 2 minutes. Stir in water, beans, tomatoes, and broth. Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano. Garnish with cheese. Yield: 4 servings. Calories: 261