Ingredients:
2 tablespoons olive oil
1 lb mild Italian sausage
1 large onions, finely chopped
1 large carrots, cut lengthwise into quarters, then thinly sliced
1 celery ribs, thinly sliced
2 cups cooked borlotti beans or 2 cups cranberry beans
1 large garlic cloves, minced
1 red bell peppers or 1 green bell peppers, seeded and chopped
1/4 cup chopped parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1 (30 ounce) cans tomato puree
3 1/2 cups beef broth ( two 14 1/2-ounce cans)
1/2 cup dry red wine
1/4 cup Italian pastina ( very small pasta for soup)
4 cups coarsely shredded fresh spinach or 4 cups swiss chard leaves
salt (optional)
grated parmesan cheese
Directions:
In 5- to 6-quart pot, heat oil over medium heat. Remove and discard sausage casings; crumble sausage into pot; cook until lightly browned, stirring often. Add onion, carrot and celery; cook, stirring often, until onion is soft. Drain and discard any fat from sausage.
Add beans, garlic, bell pepper, parsley, herbs, tomatoes (coarsely chopped) and their liquid, and broth. Bring to boil, cover, reduce heat, and simmer gently 30 minutes.
Stir in wine and pasta and simmer gently, uncovered, until pasta is tender (10 to 12 minutes). Add spinach or Swiss chard, stirring just until it is wilted. Taste; add salt if needed.
Serve with Parmesan cheese to sprinkle over each serving to taste. Makes.
Servings: 4-6
Time preparation: 20 min.
Time total: 75 min.