Hearty Italian Soup

You'll love sopping up  every last bit of this tasty sausage-and-bean soup with our Parmesan-Pepper Cornbread Biscotti (only $0.75 per serving).

Ingredients

• 1 (16-oz.) package mild Italian sausage 
• 2 teaspoons olive oil
• 1 large onion, diced 
• 2 garlic cloves, minced
• 1 (48-oz.) container chicken broth
• 2 (15-oz.) cans cannellini beans, drained and rinsed
• 2 (14.5-oz.) cans diced tomatoes 
• 1 teaspoon dried Italian seasoning
• 1 (5-oz.) package baby spinach 
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Freshly shaved Parmesan cheese 
• Parmesan-Pepper Cornbread Biscotti

Preparation

1. 1. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.
2. 2. Stir chicken broth and next 3 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.
3. 3. Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese. Serve with Parmesan-Pepper Cornbread Biscotti.