White Bean and Fennel Stew With Spicy Italian Sausage

1 pound spicy Italian sausage

1 large onion, coarsely chopped

1 large fennel bulb, coarsely chopped

2 cloves fresh garlic, minced

32 ounces low-sodium, fat-free chicken broth

2 cans (15 ounces each) white kidney beans, drained and rinsed

1 can petite diced tomatoes with garlic and Italian herbs

1 ounces frozen spinach leaves, thawed and drained well

Salt and pepper, to taste

In a large soup pot, cut up and brown the sausage over medium-high heat. Add onion, fennel and garlic, and continue until sausage is crumbled and cooked through, about 7 minutes total. Add broth, beans, tomatoes (with juices) and spinach, and stir well to mix. Cover and bring to a boil. Uncover and reduce heat to medium-low and simmer from 15 minutes or up to 45 minutes until ready to serve. Adjust seasoning with salt and pepper to taste.Serves six.@Recipe nutrition:Nutrition values per serving: 343 calories (32 percent from fat), 12 g fat (4 g saturated), 38 g carbohydrates, 11 g fiber, 22 g protein, 22 mg cholesterol, 1,078 mg sodium.