Step 1

Brown sausage in large saucepan. Add onion and cook until soft; approximately 3-4 minutes. Add garlic and cook additional 1 minute. Add spinach and cook until wilted; approximately 3-4 minutes. Drain any excess grease. Add chicken broth and simmer 20-30 minutes.

Step 2

Add beans, oregano, basil, parsley and water. Bring to a low boil. Add penne pasta and cook for about 15 minutes or until pasta is tender. Turn soup to low.

Step 3

Preheat oven to 400 degrees.

Step 4

Combine melted butter with flour creating smooth paste (also known as a roux). Add slowly to the soup and stir. Continue cooking on low until slightly thickened.

Step 5

Divide soup between 4 ovenproof bowls. Top with slice of Swiss cheese and 1/4 cup provel. Bake on cookie sheet for 5-7 minutes or until cheese is melted. Turn oven to broil and cook for an additional 1-2 minutes or until lightly browned.