Italian Peasant Soup

*the credit for this goes, I believe, to Sabrina's mother-in-law. She made it at their wedding rehearsal and I asked for the recipe.
*another thing - I don't usually use chicken and sausage, since that seems a bit excessive. If you're going to leave one out, I'd leave out the chicken. But for something heartier, it is really good with both!

1 lb. hot Italian sausage, cut into 1" slices (or just scramble fry it)
2 onions, chopped
6 cloves of garlic - uh huh, you heard me, baby
1 lb. boneless, skinless chicken breasts, cut into 1" pieces
2 cans navy beans, or whatever white beans you want to use
2 cans -28 oz total - chicken stock
2 cans - 28 oz total - diced tomatoes, don't drain them!
1 tsp (or more) dried basil
1 tsp (or more) dried oregano
6 C fresh spinach leaves, chopped (I use one pack of chopped frozen spinach, thawed)
parmesan cheese for garnish
*Optional: I added small shell pasta, cooked separately last time and we really liked it like that. Just makes it a little more filling.

Cook sausage and chicken until no longer pink. Drain and add onions and garlic; saute until onions are tender. Add beans, chicken stock, tomatoes and spices. When simmering, add spinach and cook just until wilted.
Serve with parmesan cheese and garlic bread!