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Heat 2 tablespoons olive oil in a large soup pot. Add 1/2 lb. hot Italian sausage, casings removed and cook until browned, about 5-10 minutes.
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Add 4 cups chicken broth, 2 (19 oz.) cans drained and rinsed cannellini beans, 3 diced carrots, 4 minced garlic cloves and 2 teaspoons chopped fresh rosemary. Bring to boil, cover, and simmer for 15 minutes. Stir in 4 cups chopped fresh spinach. Simmer 2 minutes longer.
Serve with crusty bread. Mmmm!
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Serve with crusty bread. Mmmm!
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