Name: Soup, Soup…. Sausage, Vegetable and Bean Soup
Ingredients: 1 medium onion, chopped; 2 garlic cloves, minced; 4 links chicken sausage (I used Aidells Chicken and Apple sausage), chopped in quarters; 2-3 zucchinis, chopped into quarters; 2-3 yellow squash, chopped into quarters; 1 can light red kidney beans, with liquid; 1 can northern beans, with liquid; 1 box of organic chicken stock; 1/2 10 oz bag fresh leaf spinach

Ingredients

1 medium onion, chopped
2 garlic cloves, minced
4 links chicken sausage (I used Aidells Chicken and Apple sausage), chopped in quarters
2–3 zucchinis, chopped into quarters
2–3 yellow squash, chopped into quarters
1 can light red kidney beans, with liquid
1 can northern beans, with liquid
1 box of organic chicken stock
1/2 10 oz bag fresh leaf spinach

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Instructions

Saute onion, garlic and sausage in 1 tsp olive oil over medium high heat, for about 5 minutes. Add zucchini and squash and continue to saute for about 5-8 minutes. Add salt and pepper to taste.
Add both cans of beans with liquid, leaving 1/4 of the northern beans leftover in can. With spoon, mash beans into thick mixture. Add 1 TB of water to mashed bean mixture, swirl around, then add to soup pot. This will thicken up the soup a bit.
Add chicken stock and bring soup to boil. Once soup reaches boil, add spinach and bring down to a simmer. Simmer for about 20-25 minutes.