Tuscan Soup

I found this at another web site. I made changes to make it less spicy, more flavorful and more "Tuscan". My husband loves this so much he reheats it for breakfast! Some crusty bread and a glass Italian red wine, " Mama Mia " what a meal!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 5  links sweet Italian sausage links
• 1  large onion, chopped
• 4  cups reduced-sodium chicken broth
• 2  cups beef broth
• 2  large baking potatoes, peeled and cubed
• 1  clove garlic, finely minced
• 1⁄2 teaspoon dried basil
• 1 (15 ounce) can cannellini beans, drained (Italian white kidney beans, you can use red)
• 1  bag  Baby Spinach, chopped (found in the produce section with the ready to mix salad greens)
• 1⁄2 cup heavy cream
•  salt
•  fresh ground pepper
•  grated parmesan cheese

Directions

1. Remove sausage skin, add sausage meat and onions to a 6 quart sauce pan.
2. Cook over medium heat, breaking up the sausage, until no longer pink.
3. Add broth, potato, garlic and basil.
4. Bring to a boil, reduce heat and simmer until potato is tender.
5. Add cannelini beans and spinach, cook until spinach is wilted.
6. Add cream, salt and pepper, cook another minute or 2 until heated through.
7. Serve in soup bowls and sprinkle with cheese.