White Bean Soup with Sausage

12 ounces fresh mild Italian sausage links, sliced 1/2 inch thick
1/4 cup water
1 medium onion, chopped
1 teaspoon bottled minced garlic
1 tablespoon cooking oil
2 15-ounce cans white kidney beans, rinsed and drained
2 14 ounce cans chicken broth
1 14-1/2 ounce can diced tomatoes with basil, oregano and garlic, undrained
4 cups coarsely chopped spinach
Ground pepper

Combine sliced sausage and water in a large skillet. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until sausage is no longer pink. Uncover and cook about 5 minutes more or until sausage is browned, stirring frequently. Remove sausage with a slotted spoon; set aside.

Meanwhile, cook onion and garlic in hot oil in a large saucepan about 5 minutes or until onion is tender. Stir in beans, broth, and undrained tomatoes. Cover and bring to boiling; reduce heat. Simmer, covered, for 5 minutes.

Stir in cooked sausage and kale or spinach. Simmer, uncovered, about 3 minutes more or until spinach is tender. Season to taste with pepper.

Makes 5 servings.