Ingredients
US|METRIC
4 SERVINGS
1 Tbsp. olive oil
8 oz. turkey sausage (sweet or hot Italian-style, cut into 1/2-inch thick slices)
1/2 cup chopped onion
32 oz. reduced sodium chicken broth
15.5 oz. red kidney beans (drained and rinsed)
14.5 oz. no salt added diced tomatoes (undrained)
1 tsp. McCormick Oregano Leaves
1 tsp. McCormick Rosemary Leaves (finely crushed)
1 tsp. McCormick Thyme Leaves
6 oz. baby spinach (leaves)
1/2 cup uncooked small pasta (such as mini bowties or elbows)

Directions
Heat oil in large saucepan on medium heat. Add sausage; cook and stir 3 minutes. Add onion; cook and stir 3 minutes longer or until onion is tender and sausage is browned.
Pour chicken broth, beans and tomatoes into saucepan. Stir in oregano, rosemary and thyme. Bring to boil. Reduce heat to low; simmer 10 minutes.
Stir in spinach and pasta. Return to boil on medium-high heat. Reduce heat to low; cover and simmer 10 minutes or until pasta is tender.

****I made this yesterday with a few changes according to what I had to work with. I had no spinach and am not so fond of kidney beans. Instead, I used black beans and added whole kernel corn. A very good soup!! ****