1 tablespoon Wesson Vegetable Oil
1 large onion, chopped
1 pound Italian sausage links, casings removed
3 cans (14.5 oz. each) chicken broth
2 cans (14.5 oz. each) cannellini beans, drained and rinsed
1 can (28 oz.) diced tomatoes with roasted garlic
2 packages (10 oz. each) washed baby spinach
1. Heat oil in a 6-quart saucepan or Dutch oven over medium-high heat. Add onion; cook for 5 minutes or until tender. Add meat; cook for 5 minutes or until meat is crumbled and no longer pink; drain.
2. Add broth, beans and tomatoes. Simmer for 5 minutes.
3. Stir in spinach. Cover and cook about 5 minutes or until spinach wilts and is tender.