Ingredients
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2 tablespoons olive oil
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1 large onion, finely chopped
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2 cups cooked borlotti beans or 2 cups cranberry beans
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1/4 cup chopped parsley
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1 teaspoon dried basil
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1/2 teaspoon dried oregano
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1/4 teaspoon dried marjoram
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1 (30 ounce) can tomato puree
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3 1/2 cups beef broth (two 14 1/2-ounce cans)
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1/2 cup dry red wine
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1/4 cup Italian pastina (very small pasta for soup)
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4 cups coarsely shredded fresh spinach or 4 cups swiss chard leaves
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salt
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grated parmesan cheese
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1 large garlic clove, minced
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1 large carrot, cut lengthwise into quarters, then thinly sliced
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1 red bell peppers or 1 green bell pepper, seeded and chopped
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1 celery rib, thinly sliced
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1 lb mild Italian sausage
Instructions
- 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.