This was a delicious soup.  It is from foodnetwork.com .  Soup is always a one dish meal, this one was even easier as it used canned beans.  We had 2 dinners plus Jim had a lunch from this recipe.  

Ingredients: 

2 T EVOO

1# (4) sweet Italian turkey sausage links, sliced 1/2” thick

1 large onion, chopped

3 carrots, chopped

1  fennel bulb, chopped, fronds reserved for topping

Kosher salt and freshly ground pepper

2 t Italian seasoning

2 (15.5 oz. cans navy beans, drained and rinsed

3 bay leaves, preferably fresh (got a tree in your backyard?)

4 C low-sodium chicken broth

1 (5 oz) package baby spinach

Juice of 1/2 lemon

Directions:

1. Heat the oil in a large Dutch oven or other pot over medium-high heat.  Add the sausage and cook, stirring occasionally, until browned all over, about 6 minutes.  Remove with a slotted spoon to a plate.
2. Add the onion, carrots, fennel and a pinch each of salt and pepper to the pot.  Cook stirring occasionally, until softened but not browned, 5-7 minutes.  
3. Stir in Italian seasoning.  
4. Add the navy beans, bay leaves, chicken broth, 2 C water, the sausage, 1 t salt and a few grinds of pepper.  Bring to a boil, then reduce the heat to a steady simmer; cover and cook until reduced slightly, about 15 minutes.
5. Stir the spinach into the soup until wilted.  
6. Add the lemon juice; season with salt and pepper.  
7. Discard the bay leaves.
8. Divide the soup among bowls and top with fennel fronds.