Turkey sausage, spinach, white bean & tomato soup

This is one of those make in a big batch and freeze kind of recipes. It tastes great fresh and also freezes well (no separating!) I love this one no matter the season. It's light and really filling.

Turkey sausage, spinach, white bean & tomato soup

Ingredients:
1 1/4 lb turkey sausage
2 Tbls olive oil
1 clove garlic, minced
1 small onion, diced
2 Tbls tomato paste
2-3 c baby spinach or 1/2 bunch of kale (rinsed, leaves removed from the ribs & roughly chopped)
14 oz can of cannellini or white beans, drained and rinsed
4 c fat free, low sodium chicken broth
2 c water
1 small pinch dried red pepper flakes (OPTIONAL)
salt and pepper to taste
grated parmesan cheese for serving (if you have a cheese rind it's also a great addition to the pot for added flavor)

Directions:

1. In a large pot, saute the onions over medium heat for about 5 minutes, until they are beginning to soften.
2. Add the diced sausage, up the heat to medium-high and cook for about 5-10 more minutes. (You want the onion to be really soft and translucent, not browned. If it's starting to brown, lower the heat.)
3. Add the tomato paste to the sausage and onion mix, and stir to coat.
4. Then add the stock, water, diced tomatoes and beans. (If you like your soup with a slightly thicker base, you can add 1-2 Tbls cornstarch. If you don't mind thinner soup, omit it.)
5. Simmer, uncovered, for about 10 minutes.
6. Add the spinach/kale a few handfuls at a time, stirring until it's wilted. NOTE: If you're using kale, boil it in a pot of salted water for about 10 minutes until it's soft and drain. Set aside until it cools.
7. Serve soup topped with Parmesan, if desired.