Tuscan Bean & Sausage Soup with Parmesan

Perfect soup to eat throughout the week, especially on those busy nights! Made with organic chicken sausage, organic vegetables, and a variety of beans, this soup is both hearty and delicious!  

1-2 pkgs. Mark's chicken sausages, casings removed
2 tbsp. coconut oil or camelina oil
1 large organic onion, chopped
2 cups organic carrots, chopped
2 cups organic celery, chopped
1 cup organic zucchini, chopped
2 cloves organic garlic, chopped
6" piece wakame, crumbled
1 can Eden kidney beans, drained
1 can Eden cannellini beans, drained
12 cups water or chicken stock, or combination of both
2 tbsp. coarse sea salt
4 cups organic baby spinach, finely chopped
1 cup organic Italian parsley, finely chopped
Fresh ground pepper
Freshly grated parmesan cheese  

Pour oil into stock pot over medium heat and throw in sausages, breaking them up with a big spoon. Let brown and add in onion, carrots, celery, zucchini, salt, wakame and garlic. Sauté about 5 minutes and add in water/stock. At this point add in the beans as well. Let simmer about a half hour or until vegetables are tender. Add in spinach, parsley and basil and let simmer about ten more minutes. Season with pepper and pour into bowls. Garnish with fresh parmesan if desired.