• 1 (16-oz.) package mild Italian sausage
• 2 teaspoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 (48-oz.) container low sodium chicken broth
• 2 (15-oz.) cans cannellini beans, drained and rinsed
• 2 (14.5-oz.) cans low sodium 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

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.

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.

Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with 2 teaspoons Parmesan cheese.

Per Serving: 185 Calories; 6g Fat (27.0% calories from fat); 2g Saturated Fat;16g Protein; 18g Carbohydrate; 5g Dietary Fiber; 25mg Cholesterol; 698mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat.

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