Ingredients
2
tablespoons olive oil
1
ring (14 oz) fully cooked smoked sausage, cut into 1/4-inch slices
1
small onion, sliced
2
cloves garlic, finely chopped
2
cans (15 oz each) Progresso™ cannellini beans, drained, rinsed
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2
teaspoons chopped fresh thyme leaves
1/2
teaspoon freshly ground pepper
1/4
teaspoon salt
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1
bag (6 oz) fresh baby spinach leaves, coarsely chopped
1
cup finely shredded Parmesan cheese (4 oz)
Preparation
In 4-quart Dutch oven, heat oil over medium-high heat. Cook sausage and onion in oil 6 to 8 minutes, stirring frequently, until lightly browned. Add garlic; cook 1 minute.
Stir in beans, tomatoes, thyme, pepper and salt. Add broth. Heat to boiling; reduce heat. Simmer uncovered 15 minutes.
To serve, divide spinach among 8 soup bowls. Ladle soup over spinach. Sprinkle each serving with 2 tablespoons cheese.
