Chicken Sausage and Vegetable Soup

I love experimenting with soups once the weather gets cooler.  This one turned out great. Thanks to my sous chef, Becky for doing a lot of the chopping.

Ingredients
Bilinski Spinach & Garlic Chicken Sausage (12 oz package)
Diced Carrot, 2 cups
Diced Celery, 2 cups
Diced Onion, 2 cups
Fresh Ground Pepper
Sea Salt
Vegetable Broth, 32 oz
Cannellini beans, 1 can - rinsed and drained
Dark Red Kidney Beans, 1 can - rinsed and drained
Fire Roasted Crushed Tomato, 14 oz can
1 large zucchini, diced
Baby Kale, rough chop
Red Cardinal Spinach, rough chop

In a dutch oven, brown sliced chicken sausage. Add the celery, carrot and onion and continue to sauté.  Season with ground pepper and sea salt.  Once the vegetables begin to soften add the kidney beans and cannelloni beans along with the vegetable broth. Bring to a slow boil and then reduce to simmer.  Add the can of fire roasted tomatoes.  Simmer on low for a couple of hours with lid on dutch oven.

Add zucchini, and 2 big handfuls and 1 small handful of the fresh greens.  Place lid back on dutch oven until zucchini has softened and greens have cooked down.