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Heat oil in heavy large Dutch oven over medium-high heat. Add sausages (remove the castings) and saute until beginning to brown, breaking into small pieces, about 5 minutes. Add onions, carrots, celery, garlic, basil,rosemary, red pepper and sage. Saute until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with juice and beans. Bring to a boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 15 minutes. Just before serving bring to a simmer and stir in the spinach to wilt. Ladle hot soup into pre-heated bowls. Sprinkle with Parmesan cheese.
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Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Sweet anise flavor — Italian sausage, five spice, seed crust
Earthy sage — brown butter, sausage, Thanksgiving stuffing