ABEL & COLE SAUSAGE PASTA FAGIOLI WITH SPINACH

ABEL & COLE SAUSAGE PASTA FAGIOLI WITH SPINACH image

Yield 4-6 People

Number Of Ingredients 11

400g (14oz) cooked Cannellini beans (tinned fine)
200g (1/2lb) any sausage over 70 % meat, skins removed
1 tablespoon oil
1 onion, chopped
1 garlic clove, crushed
1/2 teaspoon salt
400g tin plum tomatoes in juice
240ml chicken stock
50g (2oz)cooked small shell pasta
100g (4oz) spinach, cut in big strips, stems removed
Parmesan cheese, grated (optional)

Steps:

1. Heat a large saucepan over medium-high heat 2. Add sausage and cook until browned, breaking up the meat with a spoon 3. With a slotted spoon, removed sausage meat and put into a bowl 4. Reduce heat to medium 5. In drippings and oil, cook onions until tender and golden, about 10 minutes. Add garlic, cook for 1 minute 6. Add the tomatoes and thier juice, using a spoon to break up the tomatoes if they are whole 7. Add chicken stock, salt, beans, and 480ml water and heat to boiling 8. Redeuce heat to low; cover and simmer for 30 minutes, then ad the sausage met and heat through 9. Just before serving, stir in spinach and cooked pasta 10. Serve with grated Parmesan cheese