ITALIAN SAUSAGE SOUP

1 pkg (20-oz) precooked Italian sausage, diagonally sliced

1 cup chopped red onion
1 celery stalk with leaves, sliced
2 garlic cloves, minced
5 cups low-sodium chicken, beef, or vegetable broth
1 1/2 cups peeled, cubed potatoes
1 cup chopped carrots
1 small fennel bulb, chopped
1/2 tsp fennel seed
2 tsp Italian seasoning
Salt and pepper to taste
1 small head of cabbage, sliced
2 cups baby spinach
1 can (15-oz) cannellini beans, rinsed and drained
1 can (14 1/2-oz) diced tomatoes, do not drain
1/2 cup fresh grated Parmesan cheese for garnish, optional
1/4 cup sliced basil leaves for garnish,

In a Dutch oven or large saucepan, brown the sausage for 5 minutes; add the onion, celery and garlic.  Sauté mixture for 5 minutes; drain any excess fat from the pot.

Add the broth to the pot along with the potatoes, carrots, fennel, fennel seed, Italian seasoning, and salt and pepper. Bring the mixture to a boil, reduce heat and simmer, covered, 40 minutes or until the veggies are tender.

Stir in the cabbage, spinach, beans and tomatoes; return to boiling and cook 15 minutes.

To serve, ladle soup into bowls and sprinkle with Parmesan cheese and fresh basil, if desired.

This is the file photo.