Sautee oil, garlic and onion until onion is translucent. Then add carrot & celery until cooked down. Add chopped roasted peppers after.
Once veggies are combined, add 2 cans of cannellini beans (rinsed and drained). Stir for 1-2 minutes.
Add all spices and coat the veggies. Once coated, add the veggie broth and heat.
In a separate pan, add the Blackbird sausage and heat until crisp. Once crisp, add to your soup pot.
Once heated all the way through, add your spinach. After cooked down, it's officially ready to serve! Top with your favorite herbs or pesto!
