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
Cook sausage over medium heat in a large saucepan until no longer pink, breaking into small pieces as it cooks. Drain and set aside.
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.
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.
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.
Serve garnished with Parmesan cheese, and with your favorite warm bread!