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Beans Greens and Pasta Soup




Source of Recipe


recipe exchange


List of Ingredients




12 ounces Italian sausage -- hot or mild
-- casings removed
3 cloves garlic -- minced
1 tablespoon dried sage
3 15.5-oz cans cannellini beans -- rinsed/drained
3 14.5-oz cans chicken broth
4 cups water
1 cup macaroni -- any sm. pasta OK
1 6-oz bag baby spinach leaves -- stemmed
1 tablespoon red wine vinegar -- or white
1/8 teaspoon salt
1/4 teaspoon fresh ground black pepper -- or to taste
Romano cheese -- for garnish



Recipe



Crumble the sausage into a large cold pot. Cook over medium-high heat, turning occasionally, for about 3 minutes, or until browned. Remove with a slotted spoon, set aside. Pour off and discard any drippings. Add the garlic and sage.

Cook for about 1 minute, or until fragrant. Add the beans, broth and water. Increase the heat to high and bring just to a boil. Scrape up the browned bits at the bottom of the pot.

Reduce the heat to medium-low. Cover partially and simmer for 15 minutes.

Transfer about half of the beans and enough broth to cover, to a blender or food processor. Purée and return to the pot. Add the macaroni and the reserved sausage.

Simmer for about 5 minutes, or until the pasta is al dente. Stir in the spinach, vinegar, salt and the pepper. Sprinkle with Pecorino Romano at the table.