Pasta e Fagioli

By ckovak

Ingredients

• 1 T. Tuscany or Italian Herb Mix
• 2 T. Parsley
• 1 T. Olive Oil
• 1 1/2 Pounds Sweet Sausage (casing removed, saute)
• 1 cup Chopped Onion (saute with sausage once meat turns bown)
• 2 T minced garlic
• Salt, Pepper to taste (ok to add some red pepper flakes)
• 3 cups Chicken Broth
• 4 large cans San Marzano Tomatoes (do not drain)
• 3 cans White Northern or Cannellini beans (or can also use Kidney beans, you can make the beans in advance from dry)
• 2 cups Dilanti Pasta (cook and set aside - OK to make before & freeze)
• 3 cups Fresh Spinach (stems removed, set aside)
• Parmesan Cheese (topping when serving)

Preparation

Step 1

Saute sweet sausage in olive oil, add chopped onion and cook both until tender. Add the broth, beans, tomatoes, herbs. Cook for 30 min on med-low. Base can be made ahead and stored in glass jars or frozen in freezer containers. Approximately 15 minutes before serving, add pasta and spinach cook on med-low. Ladle into soup bowls, sprinkle with parmeesan and drizzle a little olive oil over. Serve with hearty bread.