Nancy's Minestrone Soup

Servings: 8

1 pound Sweet Italian Sausage

2 tablespoons Olive Oil

1⁄ 2 cup Onion, chopped

1 stalk Celery, chopped

2 cloves Garlic, pressed

1 cup Zucchini, chopped

1 cup Carrots, sliced (or just used pre-packed shredded)

1 cup Green Beans, cut into bite-sized pieces

4 cups Beef Broth

1 (15 oz) can Small White Beans, drained

1 (15 oz) can Red Kidney Beans, drained

1 (15 oz) can Chickpeas, drained

1 (15 oz) can Diced Tomatoes, undrained

1 (8 oz) can Tomato Sauce

2 tablespoons Fresh Parsley , chopped

1 teaspoon Dried Oregano

1 teaspoon Salt

1⁄ 2 teaspoon Ground Black Pepper

1⁄ 2 teaspoon Dried Basil

1⁄ 4 teaspoon Dried Thyme

4 cups Water

1 Parmesan Rind, optional

3 cups Fresh Baby Spinach

1 cup Ditalini Pasta

Grated Parmesan Cheese

Remove sausage from casing. Brown, breaking into small pieces. Drain on paper towel lined plate. Heat oil in large pot over medium heat.

Saute onion, celery, garlic, carrots and zucchini for 5 minutes or until onion is translucent. Add cooked sausage.

Add remaining ingredients except spinach and pasta. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.

Stir in spinach and simmer for an additional 15 minutes.

Cook pasta according to package directions. Drain. Remove parmesan rind from soup, if using.

To serve, place a small amount of cooked pasta into bowl and ladle hot soup over the top. Top with grated parmesan cheese.

Do not mix all the pasta into the soup if you do not plan to finish it all right away. It will absorb all of the liquid and pasta will be mushy.