Tuscan Soup - cooking recipe

Ingredients

5 links sweet Italian sausage links
1 large onion, chopped
4 cups reduced-sodium chicken broth
2 cups beef broth
2 large baking potatoes, peeled and cubed
1 clove garlic, finely minced
1/2 teaspoon dried basil
1 (15 ounce) can cannellini beans, drained (Italian white kidney beans, you can use red)
1 bag Baby Spinach, chopped (found in the produce section with the ready to mix salad greens)
1/2 cup heavy cream
salt
fresh ground pepper
grated parmesan cheese

Preparation

Remove sausage skin, add sausage meat and onions to a 6 quart sauce pan.
Cook over medium heat, breaking up the sausage, until no longer pink.
Add broth, potato, garlic and basil.
Bring to a boil, reduce heat and simmer until potato is tender.
Add cannelini beans and spinach, cook until spinach is wilted.
Add cream, salt and pepper, cook another minute or 2 until heated through.
Serve in soup bowls and sprinkle with cheese.