8 ounces ground Italian sausage

1 teaspoon olive oil

5 garlic cloves, minced

1/2 teaspoon dried crushed red pepper

2 (10-ounce) packages fresh spinach, torn

2 (15-ounce) cans cannellini beans, undrained

3 cups chicken broth

1/4 cup unsalted butter

1/2 cup freshly shredded Parmesan cheese

2 plum tomatoes, diced

2 tablespoons chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon pepper

Brown sausage in hot oil in a Dutch oven over medium-high heat 10 minutes, stirring until it crumbles and is no longer pink.

Add garlic and crushed red pepper, and sauté 2 minutes. Add spinach, and sauté 2 minutes or until wilted.

Stir in beans, and cook 1 minute. Add broth, and bring to a boil. Add butter, cheese, tomato, and 1 tablespoon parsley. Cook until thoroughly heated. Stir in salt and pepper. Sprinkle each serving evenly with remaining 1 tablespoon parsley.