Tuscan Sausage Soup

(Serves 10-12... or like 2 for a week!)

Ingredients:

2lbs Italian Sausage (hot or mild... but hot is better)

3 carrots, peeled and chopped

1 onion, chopped

4 cloves garlic, chopped

3 quarts chicken broth

2 14.5 ounce cans diced tomatoes with juice

2 15 ounce cans cannellini beans, drained and rinsed (we have also used kidney beans to great effect. Other beans would probably work too, although I would avoid Navy Beans)

1 tablespoon dried basil

2 cups large shell pasta, uncooked (we almost always replace with barley and farrow, it is a thousand times better. Rice is also a viable substitute)

12 oz. Spinach leaves

Salt & Pepper to taste

1 Cup Granted Parmesan cheese

Directions:

Brows sausage in a large pot, then drain. Add carrots, onion, garlic, and continue to cook, stirring often for 5-7 minutes. Add broth, tomatoes, beans and basil. Bring to a boil. Add pasta (or pasta substitute) and reduce heat to simmer, covered until pasta is tender. Stir in spinach and cook until "just" wilted. Add salt & pepper to taste. Serve sprinkled with Parmesan cheese.

Tip:

If you want to make this in a crock pot you can follow the directions as is until adding the pasta. Instead of adding the pasta, let the soup sit on low. The flavors will continue to mix, and the soup is better the longer you let the flavors combine. About twenty minutes before serving, add the pasta, and then the spinach. Wallah! Dinner from Tuscany is served!

Submitted by: Benjamin Stringham :)