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12 oz. dried cannellini beans (or two cans)
1/2 pound fresh or frozen spinach, chopped
8 oz. bulk/loose hot or mild Italian sausage, browned
1 small onion, chopped
1 tsp. finely minced fresh garlic
1 can diced or crushed tomatoes or 2 large, fresh tomatoes diced
1 can beef broth or 2 C home made beef stock
1 tsp. dried oregano
1/4 tsp. ground pepper
10 cups water
1/2 cup dried penne, cooked al dente and drained
shredded Parmesan or Romano cheese for garnish
Directions:
Soak the beans over night, drain. Place beans in a 6-quart saucepan,
cover generously with water and bring to a boil. Reduce the heat and
simmer for at least 10 minutes, drain. Return the beans back to the
pan.
Saute the sausage until browned, add to beans. Saute the onion until
almost translucent, add the garlic and stir. Add to beans.
Add the beef broth, tomatoes, oregano, pepper and water to the bean
mixture.
Bring mixture to a boil and immediately lower the heat to simmer. The
liquid will gently bubble at the edge. The beans should be tender in
an hour. Cover and continue cooking until the soup is as thick as you
wish. I cooked it for another 2 or 3 hours on the lowest setting
because I like it thick and I'd started it way too early in the day
anyway.
Add the spinach and pasta. Bring back to a gentle simmer and cook for
another 5 minutes. Ladle into bowls and garnish with cheese.
Serve
1/2 pound fresh or frozen spinach, chopped
8 oz. bulk/loose hot or mild Italian sausage, browned
1 small onion, chopped
1 tsp. finely minced fresh garlic
1 can diced or crushed tomatoes or 2 large, fresh tomatoes diced
1 can beef broth or 2 C home made beef stock
1 tsp. dried oregano
1/4 tsp. ground pepper
10 cups water
1/2 cup dried penne, cooked al dente and drained
shredded Parmesan or Romano cheese for garnish
Directions:
Soak the beans over night, drain. Place beans in a 6-quart saucepan,
cover generously with water and bring to a boil. Reduce the heat and
simmer for at least 10 minutes, drain. Return the beans back to the
pan.
Saute the sausage until browned, add to beans. Saute the onion until
almost translucent, add the garlic and stir. Add to beans.
Add the beef broth, tomatoes, oregano, pepper and water to the bean
mixture.
Bring mixture to a boil and immediately lower the heat to simmer. The
liquid will gently bubble at the edge. The beans should be tender in
an hour. Cover and continue cooking until the soup is as thick as you
wish. I cooked it for another 2 or 3 hours on the lowest setting
because I like it thick and I'd started it way too early in the day
anyway.
Add the spinach and pasta. Bring back to a gentle simmer and cook for
another 5 minutes. Ladle into bowls and garnish with cheese.
Serve
