1-First, in a large pot, cook 1 pound of mild Italian sausage over medium heat until browned, breaking it up with a spoon. This step adds rich flavor to the base of the soup.

2-Next, add 1 large yellow onion (diced), 3 ribs of celery (diced), 2 large carrots (sliced into rounds), and 2 teaspoons of minced garlic, sautéing until the vegetables soften, about 5 minutes.

3-Then, stir in 1 tablespoon of tomato paste, 1 teaspoon of Italian seasoning, ½ teaspoon of crushed red pepper, and ½ teaspoon of ground black pepper to build the seasoning. Pour in 4 cups of chicken broth and add 2 cans of drained Great Northern beans, bringing the mixture to a boil. Reduce heat and simmer for about 15 minutes to let the flavors develop.

4-Finally, stir in ½ cup of heavy whipping cream and 2 cups of fresh baby spinach, cooking until the spinach wilts, which takes just a couple of minutes. Serve warm, garnished with chopped parsley for a fresh touch.

5-Rinse and soak the dried white beans overnight or for at least 6 hours to soften them, making cooking faster.

6-Drain the beans and set them aside. In a large pot, heat oil and sauté vegetables.

7-Add herbs and broth, then simmer until tender.

8-Stir in cream and spinach, and adjust seasoning.

9-Serve hot with garnishes.