Instructions: Directions: In a large stock pot brown the sausage until golden brown.

Remove the sausage and set aside. In the same pot, using the rendered fat from the sausage, add the onion and saute until soft. Stir in the garlic, nutmeg, sage, and squash. Saute for 2 minutes, stirring often. Add the fresh spinach and cook just until wilted. Add the chicken stock, white beans, and salt and pepper to taste. Bring the soup to a boil and let simmer. To serve, add the sausage back to the soup. Ladle into bowls and garnish with parsley.

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