ITALIAN SAUSAGE AND PASTA SOUP
Steps:
- Squeeze sausage from casing into 5- to 6- quart dutch oven over high heat, stirring often to break apart. Cook until browned and crumbly. Spoon out and discard all but 1 tblsp. fat from pan. Add carrots, onion, and garlic; stirring often until onion is limp, 5 to 7 minutes. Add broth, tomatoes (including juice), beans and basil and bring to a boil. (You can stop before boiling and finish the next day). At boil, add pasta, reduce heat and simmer, covered, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in spinach and cook until just wilted, about 30 seconds. Add salt and pepper to taste. Serve and add grated parmesan.
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