Low-Carb Italian Sausage Soup

1 pound Italian sausage
2 Tbsp. Olive oil
2 med onions, diced
6 cloves garlic, diced
2 bay leaves
2 T salt
1/2 t pepper
1 can garbanzo or red kidney beans, drained
1/2 lb fresh sliced mushrooms
1 large can petite diced tomatoes
1 qt water
3 T chicken base – purchased at Costco
12 oz V-8® vegetable juice
couple squirts of Worcestershire sauce
1 bag frozen cauliflower
2 large handsful baby spinach leaves

Form sausage into meatballs. Put oil in soup pot and brown sausage in it. Add the rest of the ingredients except the cauliflower and spinach and bring to a boil. When onions are tender, add the cauliflower and cook on medium heat until it’s warmed.  Turn off the burner, add spinach and cover for 3 minutes. Stir and serve with a sprinkling of shredded parmesan cheese.  As with all soups, this one is fantastic the next day.  I don’t drain the fat as it adds a lot to the flavor of the soup.