Categories: italian, pasta, soup

Ingredients

• 2 teaspoons olive oil
• 2 turkey or chicken sausages, casings removed
• 1/2 sweet yellow onion (I used a white onion), diced
• 4 cloves of garlic, minced
• 1 28 oz can whole tomatoes, blended (I did not blend mine for a thick soup)
• 4 cups chicken broth
• 2 15 oz. cans white beans, drained
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• a pinch of crushed red pepper (I probably used 1/2 teaspoon)
• kosher salt and pepper, to taste
• 1 cup whole grain tubed shaped pasta (I used about 1 1/2 cups to thicken it)
• 1-2 cups of fresh baby spinach and/or arugula
• 2 tablespoons fresh parsley, chopped
• Freshly grated Parmesan cheese for garnish

Directions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes or until softened.

2. Add the sausage, removed from casing, and cook until done and well crumbled. Add the garlic and stir constantly for 60 seconds, then add the chicken broth.

3. Pour the tomatoes and their juices into a large bowl, blend the tomatoes thoroughly with an immersion blender (or just use a blender) then pour into the Dutch oven (** I did not do this, I just dumped the tomatoes straight in and let them cook and soften and broke them up a bit with a wooden spoon – it makes for a chunkier sauce, if that’s your taste). Add the drained beans and seasonings to the soup and simmer partly covered for 1-2 hours.

4. en you are ready to eat up, turn the soup to a slow boil then add the pasta and cook per instructions. Taste the soup and re-season if needed. Once the pasta is cooked, add the fresh spinach and parsley and stir until wilted. Serve with a bit of freshly grated Parmesan cheese on top. Serves about 4-5.

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