Shelly's Recipe

SPICY ITALIAN SAUSAGE AND BEAN SOUP

Category: Soups

2 tbsp oil
1 1/2 lbs spicy Italian sausage links, casings removed (can use mild the spicy is better)
1 medium onion, chopped
6 garlic cloves, finely chopped
1 large carrot, peeled and diced
1 tsp dried crushed chili flakes, or adjust to heat level
2 tsp dried basil (rubbed between fingers to release the flavors, can use less)
1 1/2 quarts chicken broth (a little more or less is fine)
1 (14-oz) can diced Italian tomatoes, with juice
1 (15-oz) can white beans, rinsed and drained
3/4 cup uncooked small shell pasta
6 oz fresh spinach
1/3 to 1/2 cup freshly grated Parmesan cheese (more to pass at the table)
Salt and fresh ground black pepper, to taste

Heat oil in a large pot over medium-high heat. Add in sausage meat, onion and garlic; cook until browned (about 12-15 minutes, the meat must be lightly browned) drain fat. Add in diced carrots, chili flakes and basil; cook stirring for about 3 minutes. Add in chicken broth, tomatoes with juice and white beans; bring to a boil stirring. Reduce heat to low cover and simmer for 30-35 minutes.

Add in the uncooked pasta shells; simmer until the pasta is firm-tender, about 10-15 minutes. Stir in the spinach and Parmesan cheese then season with salt and pepper; cook stirring until the spinach is wilted. Ladle into bowls and sprinkle more Parmesan cheese on top.