• 2 Tbsp. olive oil
• 12 oz. chicken apple sausage or other specialty sausage, cut up
• 8 cups chicken broth (64 oz.)
• 1-2 firm apples, peeled and diced (about 2 cups)
• 3 or 4 oz. fresh baby spinach (4 cups loosly packed)

Preparing the beans:

• Pick through the beans. Remove discolored, shiveled beans and any foreign material. Rinse well.
• Place beans in a bowl with 8 cups of water and soak for 4 hours at room temperature or overnight. For a quick soak, boil for 10 minutes and let stand for 2 hours. 
• Drain beans and place in 4-quart pot with 8 cups fresh water.
• Bring to a boil, reduce heat and simmer covered for 1 ½ hours.
• Remove from heat, drain and set aside until ready to use.

Preparing the soup:

• In a 4-quart pot, sauté sausage pieces in oil over medium heat for 2 minutes.
• Stir in contents of soup mix vegetable packet.
• Add drained, cooked beans, chicken broth and apple pieces to pot.
• Bring to a boil, reduce heat and simmer covered for 1 hour.
• Just before serving stir in fresh spinach, cook uncovered for 5 minutes, and serve.