Portuguese Bean Soup

I've revised this recipe many times over the years, adjusting to our dietary needs. We first tasted this at a family owned farm/restaurant on the Island of Hawaii and decided I would find the recipe.  It is a family favorite and fall is the perfect time of year to have hot, hearty soup simmering on the stove.  Many versions of this soup include shell or elbow pasta, mine doesn't but it could be added.  Now...since we live in the AZ desert...if the highs would just get out of the 90s...

Ingredients:
13 oz can red kidney beans
13 oz can cannellini beans
1 medium onion, chopped
1 lb. ground turkey sausage
2 carrots, diced or shredded
2 medium red potatoes, diced
13 oz can stewed, chopped tomatoes
1 tsp thyme
1 quart vegetable broth
1 pkg frozen, chopped spinach
2 tsp balsamic vinegar
2 tbsp. canola oil
3-6 cloves crushed garlic
1 bunch parsley, stems removed, washed and chopped
6-8 large leaves basil
1 tsp cayenne pepper
Salt/Pepper to taste

Directions:
Saute' onions and turkey sausage in canola oil until turkey is slightly browned.  To stockpot, add all ingredients, reserving 1/2 of the parsley. Do not drain beans.  Bring to boil, then simmer for 30 minutes.  To serve, ladle soup into bowls, adding about a tablespoon of parsley to each bowl.  This soup gets better after a night in the frig so making it a day ahead gives the flavors time to mature.