Pasta Fagioli - Best Ever

• 6 ounces sausage
• 1 yellow onion (chopped)
• 2 carrots (I shred with potato peeler to long spaghetti like strands)
• 2 tablespoons tomato paste
• 14 1/2 ounces diced tomatoes with juice (you can use 2 cans)
• 10 ounces frozen spinach (put in broth as is)
• 15 ounces cannellini beans (drained and rinsed)
• 15 ounces light kidney beans (drained and rinsed)
• 15 ounces garbanzo beans (drained and rinsed)
• 6 -8 cups low sodium chicken broth
• 1 bay leaf
• 2 teaspoons garlic cloves (minced)
• 2 teaspoons of herbes de provence seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 ounces bacon (cooked)
• 16 ounces dilitali pasta

1. Cook Sausage with casing off (chopped fine) and add Bacon and Diced Onion until cooked through.
2. Add remaining ingredients and let cook on medium low for 1 hour.
3. Cook Pasta until Al Dente.
4. Place pasta in a bowl and then add your soup mixture.
5. NOTE: Do not add pasta to broth as the pasta will swell and soak up broth.

sausage, yellow onion, carrots, tomato paste, tomatoes, frozen spinach, beans, kidney beans, garbanzo beans, chicken broth, bay leaf, garlic, salt, pepper, bacon, pasta

Taken from www.food.com/recipe/pasta-fagioli-best-ever-535624 (may not work)