Tuscan Sausage and Bean Soup Recipe

1 lb.(454 g)spicy Italian sausage links, cut into 1-in(2.5cm)slices
1/2 cup(125ml)chopped onion
1 can(14-1/2 oz/404 ml)diced tomatoes, undrained
2 cups(500 ml)water
1 Tbsp(15 ml)Watkins Chicken Soup Base
2 cups(500 ml)sliced yellow or zucchini squash
2 tsp.(10 ml)Watkins Italian Seasoning
1/2 tsp.(2.5 ml)Watkins Garlic Powder
1/8 tsp(0.6 ml) Watkins Red Pepper Flakes
3 cups(750 ml)canned cannellini or white northern beans
1/2 pkg.(10 oz/283 g) chopped frozen spinach
Parmesan cheese as desired

In large kettle or Dutch oven, cook sausage and onion until sausage is browned on all sides. Drain off any excess grease. Add the tomatoes, water, chicken Soup Base, squash, Italian Seasoning, Garlic Powder, and Red Pepper Flakes; bring to a boil and cook 5 to 8 minutes or until squash is crisp-tender. Squeeze excess liquid from spinach and stir into soup. Ladle soup into bowls and sprinkle with Parmesan cheese. Makes 6 servings.