Pasta Fagiola

• 1 lb. mild Italian sausage (or turkey sausage), casings removed
• 1 Tblsp. olive oil
• 2 large onions, chopped
• 3-4 cloves garlic, minced
• 2 15-oz. cans chicken broth (or equivalent)
• 2 15-oz. cans diced tomatoes (or one 28-oz can)
• 2 15-oz cans cannellini or other white beans, with liquid
• 10-oz. package fresh or frozen spinach, chopped
• 1-1/2 cups tiny pasta, any shape (orzo, shells, elbows, etc)
• Fresh or dried basil to taste (~ 2 tsp)
• Fresh or dried oregano to taste (~ 2 tsp)
• Fresh or dried parsley to taste (~ 1 Tblsp)
• Salt and Pepper, to taste
• Optional: add zucchini, celery, carrots and/or flat Italian green beans

1. In a large, heavy bottom pot or Dutch oven, scramble the sausage in hot olive oil until no longer pink, and slightly browned. Add onions to sausage and continue to cook until onions are translucent. Add garlic, chicken broth, tomatoes, and beans (including the canning liquid). Simmer 20 minutes. Add spinach and bring to slow boil. Add tiny pasta and cook gently, stirring often to prevent sticking. Season well with basil, oregano, parsley, salt and pepper. (If a thinner soup is desired, add another can of chicken broth, or some water). Serve with grated Parmesan and some good Italian bread.

italian sausage, olive oil, onions, garlic, chicken broth, tomatoes, white beans, frozen spinach, tiny pasta, basil, oregano, parsley, salt, zucchini

Taken from www.epicurious.com/recipes/member/views/pasta-fagiola-1200273 (may not work)