Christina's Tuscan Bean Soup

1/2 C chopped onion
1/2 C celery, chopped
2 cloves garlic, minced
2 C. sliced yellow squash or zucchini
1/2 tsp dry Italian seasoning
12 oz Italian sausage links, cut into 1/2 inch slices (or ham, cubed)
1 1/4 C dry Great Northern beans, soaked, cooked and ready to eat
4 beef bouillon cubes
1 14.5 oz can Italian diced tomatoes
5 oz spinach (optional)
1/3 C red wine (optional)

In a stock pot, drizzle olive oil and add onion and celery. Saute until onion is clear. Add garlic, squash, seasoning and sausage. Saute until sausage is cooked and squash is tender. Add beans, bouillion, 6 C water, tomatoes and wine. Heat through. Serve hot.