Sausage White Bean Soup

serves 4-6

adapted from Everyday Food Magazine (RIP, sigh!)

• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1  12 oz. package Italian sausage, casings removed
• 2 -15 oz. cans cannellini beans, drained and rinsed
• coarse salt and ground pepper
• 1 large pinch of red pepper
•  32oz. chicken stock
• 1 lb. fresh spinach 
• 2 tablespoons red-wine vinegar

In a large soup pot, saute onion and garlic in olive oil over medium heat, until softened, about 4 minutes. Shape sausage into bite-sized meatballs and add to the onion mixture. Cook until sausages are browned on the outside, about 6 minutes. Add the chicken stock, red pepper flakes, and beans. Simmer on the stove for about 20 minutes. Stir in the fresh spinach and let it cook in the soup for another 5 minutes. Before serving, stir in the red-wine vinegar, and season with salt and pepper to taste.