Italian Sausage Bean And Spinach Soup

• 2 1/2 lbs Italian sausage (removed from casings)
• 2 tablespoons olive oil
• 2 large carrots, peeled and coarsley chopped
• 1 large onion, finely chopped
• 2 tablespoons minced fresh garlic
• 2 teaspoons dried chili pepper flakes (optional or to taste)
• 3 teaspoons dried basil (or to taste)
• 2 -3 quarts chicken broth
• 2 (14 ounce) cans diced tomatoes
• 2 (15 ounce) cans cannellini beans, rinced and drained (white beans)
• 2 cups large uncooked shell pasta
• 12 ounces fresh spinach (can use frozen)
• 1/4 cup grated parmesan cheese (or to taste)
• salt and black pepper

1. Heat olive oil in a 8-10-quart pot over medium-high heat.
2. Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
3. Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.
4. Add in chicken broth, tomatoes with juice and drained beans; bring to a boil, cover with lid and cook at medium-low for about 30 minutes.
5. Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
6. Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes).
7. Season with salt and pepper.
8. Pass more Parmesan cheese at the table.

italian sausage, olive oil, carrots, onion, fresh garlic, chili pepper, basil, chicken broth, tomatoes, cannellini beans, shell pasta, fresh spinach, parmesan cheese, salt

Taken from www.food.com/recipe/italian-sausage-bean-and-spinach-soup-177167 (may not work)