6 Italian sausage links, casings removed
2 medium Vidalia onions, chopped
4 large garlic cloves, minced
3 15oz cans cannellini beans
2 (32oz) Tuscany Chicken broth
4 cups water
1 ½ cup white wine
½ tsp pepper
1 10oz package of baby spinach
Shredded Parmesan
Cook the sausage and the onion together in a large pot over medium high heat. Cook until the sausage is no longer pink; drain and add back to the pot.
Add the garlic and cook for another minute.
Stir in the beans, broth, water, wine and pepper. Bring to a boil and add the spinach. Stir until the spinach has wilted. Serve with shredded Parmesan as a garnish.