1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup chopped onion
1 cup chopped celery
1 cup chopped fennel bulb
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1/2 teaspoon white pepper
5 Italian sausage links
1 tablespoon olive oil
3 cups coarsely chopped fresh spinach
Shredded Parmesan cheese, optional
In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, in a large skillet, brown sausage in oil over medium heat. Add a small amount of hot water. Cover and cook until sausage is no longer pink; drain. Cut into 1/4-in. slices and add to soup. Simmer, uncovered, for 15 minutes.
Add spinach. Simmer, uncovered, for 5 minutes or until spinach is wilted. Garnish with Parmesan cheese if desired.