TUSCAN SAUSAGE AND BEAN SOUP

1 lb. spicy Italian sausage links, cut into 1-inch (2.5cm) slices (454 g)
1/2 cup chopped onion (125 ml)
1 (14 1/2 oz) can diced tomatoes, undrained (404 ml)
2 cups water (500 ml)
1 tbsp chicken soup base (15 ml)
2 cups sliced yellow or zucchini squash (500 ml)
2 tsp. Italian seasoning (10 ml)
1/2 tsp. garlic powder (2.5 ml)
1/8 tsp red pepper flakes (0.6 ml)
3 cups (750 ml) canned cannellini or white northern beans
1/2 pkg. (10 oz/283 g) chopped frozen spinach
parmesan cheese as desired

In large kettle or Dutch oven, cook sausage and onion until sausage is browned on all sides. Drain off any excess grease.

Add the tomatoes, water, chicken soup base, squash, Italian seasoning, garlic powder, and red pepper flakes; bring to a boil and cook 5 to 8 minutes or until squash is crisp-tender.

Squeeze excess liquid from spinach and stir into soup. Ladle soup into bowls and sprinkle with Parmesan cheese.

Makes 6 servings.