Jeff's Sausage and Spinach Soup

This soup is a real winner and so fast to put together that it is perfect for a weeknight.  As good as it is the first night, it is even better a couple of days later.  Give it a try and make plenty, because it goes fast and you will definitely want some the next day.


Ingredients:

Olive oil

1 pound sweet Italian pork sausage, cut into 3/4-inch pieces

4 cups Chicken broth

1 medium onion, chopped

2 cloves minced garlic

1 medium carrot, sliced (about 1/2 cup)

1/2 teaspoon dried oregano leaves, crushed

1/2 can Cannelloni beans

1/2 cup Pepe Acini

2 cups coarsely chopped fresh spinach leaves


Directions:


Drizzle Olive oil into a  4-quart stock pot and heat over medium-high heat for 1 minute. Add the sausage and cook until it's well browned, stirring often. Pour off any fat.  saute onion, garlic and carrot in the same stock pot.

Stir the broth, drained cannelini beans and oregano . Heat to a boil. Reduce the heat to low, add Pepe Acini, cover and cook for 15 to 20 minutes or until the pasta is tender and the sausage is cooked through.

Stir the spinach in the saucepan and cook for 1 minute.

Ladle into soup bowls and top with Parmesan cheese if desired. 

And as always, serve with some nice crusty bread, a tossed salad and a glass of white wine.  Or heck, even just a glass of wine and some nice bread.

As a bonus, this soup is easy on calories, so Mangia!