Italian Sausage and Vegetable Soup

Heat oil in large pot over medium heat and add sausages, without the casings.

Mix sausage until it is broken up into small pieces and cook until sausages is browned and almost cooked through.

Add carrots, onions, bay leaf, Italian seasoning, red pepper flakes and salt and pepper.

Cook 5-6 minutes longer, until onions start to soften.

Add chicken stock and diced tomatoes.

Bring stock up to a simmer.

Once the stock is at a simmer, reduce heat to low and simmer with the top on until vegetables are tender, about 10 minutes longer.

Turn the heat off and add cannellini beans and spinach and stir in until spinach wilts.