Categories: Soups/Stews

Ingredients

• 1/2 lb salt pork, diced, rind removed
• 3 onions, chopped
• 2 garlic cloves, minced
• 8 c chicken broth
• 2 cans cannellini beans, drained
• 4 carrots, chopped
• 4 stalks celery, chopped
• 1 green pepper, chopped
• 1/2 c chopped fresh parsley
• 1 t dried rosemary
• 2 T olive oil
• 1 lb Italian Sausages
• 1 cup small pasta shells
• 2 c shredded spinach leaves
• 1/4 c prepared pesto
• Fresh Parmesan

Directions

1. Saute salt pork in heavy large pot or dutch oven. Add onions and garlic and saute until vegetables are soft. Add chicken broth, beans, carrots, celery, green pepper, parsley, rosemary and bay leaf. Cook Italian sausages in olive oil, slice into rounds. Add sausages, pasta, and spinach to soup and cook until pasta is tender. Add pesto and season with salt and pepper.
2. Serve with parmesan

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