2 cans navy beans, drained
2 Tbsp. coconut oil
2 stalks celery, chopped
1 medium onion, chopped
1 pkg. Italian sausage
36 oz. chicken broth
5 oz. fresh or frozen spinach
1 Tbsp. basil
1 Tbsp. oregano
1 Tbsp. garlic powder
1 cup chopped carrots
salt and pepper to taste
Brown and crumble sausage in a Dutch oven or large skillet, add onions and celery and saute. Add all ingredients except spinach, bring to a simmer. Add spinach about 5 min. before serving. Top with parmesan cheese.