Instructions: In large stockpot or Dutch oven, saute onion in olive oil for 5 minutes or until soft. Add garlic and cook for one minute more. Stir in the beans, chicken broth, picante, salt, and pepper. Bring soup to a boil, reduce heat, cover and simmer for 15 minutes, until beans are tender. Stir in the chopped fresh spinach and sausage, and continue to cook for 10 minutes more.

Makes about 6 cups or 4 main dish servings.

The spinach leaves are an unusual addition to a bean soup, but the flavors make for a wonderful combination. If you are wary of the amount of spinach, start with less than called for, but I guarantee youll be making it again, and adding more the next time!

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