Bean & Sausage Soup

GBP  101 Soups, Salads & Sandwiches (contributed by Janet Parsons)
5 Italian pork sausage links
1/4 c onion, diced
3 cloves garlic, minced
1 tsp olive oil
1 tsp salt
1/4 to 1/2 tsp red pepper flakes
15-oz can diced red tomatoes
32-oz container chicken broth
2 15-oz cans white kidney beans
4 c spinach, torn
Garnish: grated Parmesan cheese

In a Dutch oven. Sauté sausages, onion and garlic in oil until sausage is golden. Remove sausage links and slice into one-inch pieces; return to pot. Add remaining ingredients except garnish. Cover and bring to a boil. Reduce heat to low; simmer, covered, for 2 to 3 hours. Garnish with cheese. Serves 6.