Tomato, Sausage, and Spinach Soup

It is CRAZY cold here in Ohio!  Try this easy Cooking Light soup to warm you up.  If you like it more soupy, buy a carton of broth instead of a can and add more (I do).  If you like a thick soup, more like a chili, add less.  I also typically substitute chicken broth for the water called for in the recipe. 

Note: Instead of fresh herbs, you can use dried.  1 teaspoon of each, added when you add the beans, tomatoes, and broth.


Ingredients
10 ounce sweet turkey Italian sausage
1 onion, chopped
2 teaspoons bottled minced garlic
1/2 cup water
1 (15-ounce) can cannellini beans, rinsed and drained
1 (14.5-ounce) can stewed tomatoes, undrained                             
1 (14-ounce) can fat-free, less-sodium chicken broth
2 cups baby spinach
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
2 tablespoons grated fresh Romano cheese

Preparation
Remove casings from sausage. Cook sausage in a large saucepan coated with cooking spray over medium-high heat until browned, stirring to crumble. Add onion and 2 teaspoons garlic to pan; cook for 2 minutes. Stir in 1/2 cup water, beans, tomatoes, and broth. Cover and bring to a boil. Uncover and cook for 3 minutes or until slightly thick. Remove from heat, and stir in spinach, basil, and oregano. Ladle 1 1/2 cups soup into each of 4 bowls, and sprinkle each serving with 1 1/2 teaspoons cheese.