1lb ground sweet Italian sausage
2 Tbsp Extra Virgin Olive Oil
1 ½ cup shredded carrots
1 medium Vidalia onion, diced small
4 stalks celery, diced small
6 cloves of garlic, minced
17oz Pomi tomato sauce
28 oz can petite diced tomatoes, undrained
2 32oz chicken broth
4 Tbsp lightly dried parsley (Gourmet Garden)
1 Tbsp lightly dried basil(Gourmet Garden)
½ tsp red pepper flakes
Salt and Pepper, to taste
16oz ditalini pasta or orecchiette
2 15oz cans of cannellini beans
5oz baby spinach
Grated parmesan, for garnish
Â
Cook sausage over medium heat in a large saucepan until no longer pink, breaking into small pieces as it cooks. Drain and set aside.
Â
In the same pan used for the sausage, heat the olive oil and stir in the carrots, garlic, celery and onion and cook until tender. About 5 minutes.
Â
Place the vegetable mixture in a large stock pot and add the tomato sauce, diced tomatoes, ditalini, chicken broth, parsley, basil, red pepper flakes, and black pepper. Reduce the heat and simmer for 20 minutes.
Â
Add the beans, spinach, and sausage to the soup and simmer for another couple of minutes or until the spinach has wilted and the beans are heated through.
Â
Serve garnished with Parmesan cheese, and with your favorite warm bread!