Turkey Stew

8 ounces Italian turkey sausage, casings removed
1/4 cup flour
4 cups chicken broth
1 (19 ounce) can cannellini beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with juice
2 cups diced cooked turkey
1 teaspoon dried oregano, to taste
1/2 teaspoon salt
1/4 teaspoon pepper
10 ounces frozen spinach, thawed and squeezed of excess liquid
1 cup Italian cut green beans (frozen or canned and drined)

In a large, deep pot, cook sausage over medium-high heat for 8 to 10 minutes, or until sausage is browned and no longer pink inside, stirring occasionally to break up pieces. Drain off any excess drippings.
Sprinkle flour over sausage, stirring to coat.
Stir in chicken broth, cannellini beans, diced tomatoes, cooked turkey, oregano, salt, and pepper.
Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 20 minutes, or until flavors have blended.
Stir in spinach and green beans and simmer over medium-heat, uncovered, for 4 to 5 minutes, or until green beans are cooked through.