Tuscan Sausage and Bean Soup

1 pound spicy Italian sausage links, cut into 1-inch slices
1/2 cup chopped onion
1 (14 1/2 ounce) can diced tomatoes, undrained
2 cups water
1 tablespoon Watkins Chicken Soup Base
2 cups sliced yellow squash or zucchini
2 teaspoons Watkins Italian Seasoning
1/2 teaspoon Watkins Garlic Powder
1/8 teaspoon Watkins Red Pepper Flakes
3 cups canned cannellini or white northern beans
1/2 package 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 and next seven ingredients; 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.

Serve with thick chunks of toasted Italian bread drizzled with a little Watkins Garlic Liquid Spice.

Makes 6 servings.