White Beans with Spinach & Sausage

this soup is definitely a staple in our house. this makes enough for 2 nights (for 2 people). serve it with some rustic-ass bread

Ingredients

• 1 lb kielbasa (cut into ~half inch slices)
• 2 cups chicken or veggie broth
• 4 cloves of garlic (minced)
• 1 diced onion (small)
• 1 tsp italian seasoning
• 2 red potatoes (cut into 1 in chunks)
• 1 tbsp olive oil
• 2-15 oz cans of cannellini beans (leave some of the liquid from the can)
• 2-14.5 oz cans diced tomatoes
• 1 big bag of fresh spinach
• Salt and pepper

Steps

1. Cook the kielbasa in your olive oil, trying to get some nice color on them (i prefer to cook them in the same pot instead of a different pan to keep all that flavorful fond)
2. Once cooked, take kielbasa out and set aside
3. Add garlic and onion — cook until onions are translucent, scraping the bottom of the pot to get that flavor
4. Re-add kielbasa and add potatoes, beans, italian seasoning, tomatoes, and broth
5. Place on medium high heat and simmer for 15-30 minutes — make sure the potatoes are soft, but not mushy
6. Add in spinach and cook until they wilt
7. Add salt and pepper to taste
8. Boomski.