Smoky Sausage and White Bean Soup

Remove the sausage meat from its casings and crumble it into a large pot over medium-high heat.

Cook the sausage until deeply browned, then remove it with a slotted spoon and set aside.

Add the diced onion to the leftover sausage fat and sauté for 5 minutes until soft.

Stir in the minced garlic and cook for 1 minute until fragrant.

Pour in the chicken stock and the drained beans, then bring the mixture to a gentle boil.

Return the cooked sausage to the pot, reduce the heat to low, and simmer for 10 minutes.

Fold in the fresh spinach and stir until it just wilts, about 1 minute.

Season with salt and pepper to taste before serving hot.