Spinach, Bean & Pasta Soup

AmyZoe's Note:

This is absolutely heaven. I made it without the sausage, and it was delicious. This is a definite make-again recipe. Recipe courtesy of Spilling the Beans.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• canola oil (for cooking) or olive oil (for cooking)
• 1 hot sausage or 1 mild Italian sausage or 1 chorizo sausage
• 1 onion, chopped
• 3 garlic cloves, crushed
• 2 cups water
• 1c pasta (fusilli or other small pasta)
• 14 ounces tomato sauce or 14 ounces diced tomatoes
• 3 cups chicken stock or 3 cups vegetable stock
• 1 teaspoon dried oregano or 1 teaspoon basil
• salt
• pepper
• 3 cups spinach (torn or coarsely chopped)
• 2 cups white beans (rinsed and drained) or 2 cups kidney beans (rinsed and drained)
• parmesan cheese, freshly grated for serving

Directions:

1. In a large saucepan set over medium heat, heat a drizzle of oil and saute the sausage, breaking it up with a spoon, until it's no longer pink.
2. Add the onion and garlic and cook for 2 to 3 minutes, until soft.
3. Add the water, pasta, tomato sauce, stock, oregano, and salt and pepper.
4. Bring to a boil, reduce the heat, and simmer for about 15 minutes, until the pasta is tender.
5. Add the spinach and beans and cook the soup for another 3 to 5 minutes.
6. If it seems too thick, thin it with a little extra stock, tomato juice, or water.
7. Ladle into bowls and top each serving with Parmesan while it's still hot.