Sausage and Bean soup submitted by Karen Johnson
Fabulous bean soup adapted from a recipe I received from New Seasons Market. You can add spinach and kale too.

1) Wash beans and pick over. Place in 4-6 quart pot. Cover with water 2 inches above beans. Soak overnight. Drain beans and set aside.

2) Heat oil in pot over medium high heat and cook sausages and onion until browned.

3) Add to post with sausage: drained beans, 2 qts water, basil and parsley. Cover and bring to a boil; reduce heat and simmer 1 to 1-1/2 hours, until beans are tender. Add more water if necessary. Add tomatoes and spinach/kale and season with salt and pepper. Simmer for 30 more minutes, stirring occasionally. Can garnish with parmesan cheese before serving.
Makes 8-10 servings.

v 2 cups bulk 13 bean mix
v 2 quarts water
v 2 Tablespoons olive oil
v 1# bulk sweet italian chicken sausage (can do 1/2# of hot and 1/2# mild/sweet)
v 1 large onion, diced
v 2 teaspoons dried basil
v 2 teaspoons dried parsley
v 1 (28 oz) can diced tomatoes, undrained
v Salt and Pepper
v Spinach or Kale chopped, optional
v Grated Parmesan cheese, optional