Beans, Greens, And Sausage Soup

• Ingredients
• 12 ounces mild Italian sausage, casings removed
• 3 large garlic cloves, minced
• 1 tablespoon rubbed dried sage
• 3 (15 1/2 ounce) cans cannellini beans, rinsed and drained
• 3 (14 1/2 ounce) cans chicken broth
• 4 cups water
• 1 cup macaroni
• 1 (6 ounce) bag baby spinach leaves, stems removed
• 1 tablespoon red wine vinegar
• 1/8 teaspoon salt
• 1/4 teaspoon ground black pepper
• grated pecorino romano cheese

1. Preparation:.
2. Crumble the sausage into a large cold pot. Cook over medium-high heat, turning occasionally, for about 3 minutes, or until browned. Remove with a slotted spoon, set aside. Pour off and discard any drippings. Add the garlic and sage.
3. Cook for about 1 minute, or until fragrant. Add the beans, broth and water. Increase the heat to high and bring just to a boil. Scrape up the browned bits at the bottom of the pot.
4. Reduce the heat to medium-low. Cover partially and simmer for 15 minutes.
5. Transfer about half of the beans and enough broth to cover, to a blender or food processor. Puree and return to the pot. Add the macaroni and the reserved sausage.
6. Simmer for about 5 minutes, or until the pasta is al dente. Stir in the spinach, vinegar, salt and the pepper. Sprinkle with Pecorino Romano at the table.

ingredients, italian sausage, garlic, sage, cannellini beans, chicken broth, water, macaroni, baby spinach leaves, red wine vinegar, salt, ground black pepper, pecorino romano cheese

Taken from www.food.com/recipe/beans-greens-and-sausage-soup-121704 (may not work)