Prepared in an electric pressure cooker:

1. Turn the sauté button on. Wash hands with soap and water. Sauté oil and onions for 2-3 minutes. Add garlic and sauté for another 30 seconds.  

2. Turn the sauté function off. Add sausage, beans, potatoes, tomatoes, Italian seasoning, rosemary, salt, pepper, and chicken stock. Secure the lid on the multi-cooker, and ensure the pressure release valve is set on sealing. Use the manual or pressure cook button, and set for 10 minutes. Allow for natural release for 10 minutes, then quick release. 

3. Carefully remove the lid. Turn the multi-cooker back to sauté, add spinach, and stir until spinach wilts. Turn off.  

Prepared on the stovetop:

1. Heat olive oil in a large pot over medium-high heat. Add sausage and cook until lightly browned.
    
2. Add onion and sauté until softened, about 3 minutes.
    
3. Pour in chicken broth, and, using a wooden spoon, scrape brown bits off the bottom of the pan. Stir in garlic, beans, and tomatoes. Bring to a boil, then reduce heat to a simmer.
    
4. Add oregano, rosemary, and spinach. Cook just until spinach leaves are wilted. Season to taste and serve.