12 ounces sliced sausage, such as chicken apple or a spicy andouille sausage
6 cups chicken stock, unsalted or low sodium, or more, as needed
2 cans (14.5 ounces each) or 1 large can (28 ounces) chopped or diced tomatoes with juice
1 scant teaspoon dried leaf thyme
2 cans great northern or navy beans, drained, rinsed
1 to 1 1/2 cups chopped frozen spinach or about 8 ounces fresh chopped spinach
salt the freshly ground black pepper, to taste
Instructions
Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion; cook until the onion is just softened. Add the bay leaves, celery, carrot, ham, and sausage and cook, stirring, for another 4 to 5 minutes, until the sausage and ham are lightly browned. Add the minced garlic and cook for 1 minute longer.
Add the winter squash or pumpkin to the pot along with the chicken broth, tomatoes, and thyme. Bring to a simmer. Reduce heat to low and simmer, uncovered, for about 45 minutes.
Add the drained beans and the frozen spinach. If the soup is too thick, add more stock. Cook for about 10 minutes longer.