Greens, Beans and Sausage Soup

It has rained nonstop here since Friday. I've decided soup is in order for today and I will be taking the leftovers for lunch this week. I used chicken sausage in this soup to lighten it up which makes it only 6+ weight watchers points. This is a fast soup, perfect for a weeknight.

Serves 8-10
1 lb italian chicken sausage, casings removed
1 28oz can of fire roasted diced tomatoes
1 large onion, diced
1 cup dry elbow pasta, cooked
2 15oz cans of great northern beans, drained and rinsed
4-6 oz fresh spinach
2 quarts chicken stock
1 tsp fennel seed
2 tsp dried basil
4 cloves of garlic, minced
1 tbsp olive oil
salt and pepper
Parmesan Cheese for garnish

Heat the oil in the bottom of a large stock pot. Add the sausage and brown, breaking apart with a spoon. Add the onions and garlic. Cook until softened. Add the stock, diced tomatoes,beans, fennel seed, basil, salt and pepper. Cook until the soup boils. Add the cooked pasta. Turn off the heat. Add the spinach just before dishing up the soup. Top with parmesan cheese