4 tablespoon olive oil, divided
1 (13 ounce) package Turkey Polska Kielbasa, sliced and quartered
1 large yellow onion, diced
4 carrots, chopped
2 garlic cloves, minced
1 (15-ounce) can diced tomatoes, drained
1 (28 ounce) can crushed tomatoes
1 (15.5 ounce) can cannellini beans
8 cups chicken broth
1/2 cup cooked sorghum
1/2 cup pearl couscous
salt and pepper to taste
1 teaspoon dried parsley
1 1/2 cups fresh spinach, chopped and stems removed
1/4 cup Parmigiano Reggiano, grated

1. Heat 2 tbsp of olive oil in a large pan. Add the kielbasa and cook until it is browned. Set aside.
2. In a large soup pot, heat the remaining 2 tbsp of olive oil. Add the onion, carrots and garlic and saute until the carrots are tender and the onions are just starting to brown. Saute about 4 minutes.
3. Stir in the diced tomatoes, crushed tomatoes, chicken broth, sorghum, pearl couscous, salt and pepper, parsley and the cooked kielbasa and simmer for about 25 minutes.
4. Add the spinach and Parmigiano Reggiano and cook for another 15 minutes.