Hearty Italian Soup!

1 lb. mild Italian sausage
1 T. olive oil
1 large Vidalia onion, diced
1 T. minced garlic
48-oz. chicken broth
2 (14-oz.) cans cannellini beans, drained and rinsed
2 (14.5-oz. good quality diced tomatoes
2 t. dried Italian seasoning
1 (5-oz.) container baby spinach or kale or combination
¼ c. chopped fresh parsley
¼ c. chopped fresh basil
Salt, black pepper, garlic powder
Freshly shaved parmesan cheese
Serve with garlic bread sticks

1. Cook sausage in hot oil in a Dutch oven, on all sides until browned. Remove sausage but save drippings. Cut sausage into ¼” slices.
2. Saute the onion in the drippings until tender.
3. Add garlic and cook another minute.
4. Add the sausage.
5. Stir in broth, beans, tomatoes and Italian seasoning. Bring to boil. Reduce heat and simmer for 20-25 minutes.
6. Stir in spinach/kale, parsley and basil. Stir occasionally, for next 5 minutes, until spinach/kale starts to wild.
7. Taste for seasoning. Garnish with shaved cheese. Serve with hot garlic crispy bread sticks.