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Beans, Greens, and Sausage Soup

Source of Recipe

Sunday_Dinner@yahoogroups.com


12 ounces mild or hot Italian sausage, casings removed
3 large cloves garlic, minced
1 tablespoon rubbed dried sage leaves
3 cans (15 1/2 ounces each) cannellini beans, rinsed and drained
3 cans (14 1/2 ounces each) chicken broth
4 cups water
1 cup macaroni, or any small pasta
1 bag (6 ounces) baby spinach leaves, stems removed
1 tablespoon red or white wine vinegar
1/8 teaspoon salt
1/4 teaspoon ground black pepper
grated Pecorino Romano cheese

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.

Makes 4 to 6 servings