Sausage Pasta e Fagioli with Spinach
2016-06-14- Cuisine: Italian
- Course: Soup
- Skill Level: Easy
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- Servings: 8
- Prep Time: 10m
- Cook Time: 40m
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Nutritional Info
This information is per serving.
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Calories
371 -
Total Fat
15 g -
Saturated Fat
5 g -
Cholesterol
36 mg -
Sodium
837 mg -
Potassium
568 mg -
Carbohydrates
39 g -
Dietary Fiber
9 g -
Sugars
5 g -
Protein
23 g
Ingredients
- 1-1/2 cups dried great northern beans or 2 cans undrained
- 1 pound bulk Italian sausage
- 1 tablespoon olive oil
- 2 medium onions chopped
- 2 cloves garlic, pressed
- 1 can (28 ounces) diced tomatoes (or plum tomatoes, chopped up)
- 2 cans (14-1/2 ounces each) chicken broth
- 1/4 teaspoon salt
- 6 ounces tubettini pasta (or use ditalini or small shells if you can't find it)
- 1/2 10 ounce bag of spinach, leaves cut into 1-in strips, tough stems removed
Method
Step 1
Soak beans in water overnight. Or, boil for 2 minutes and let stand for 1 hour. Or, use 2 cans of beans.
Step 2
In a pot, brown the sausage. Remove and set aside.
Step 3
Cook onions in pot until tender. Add garlic and cook 30 seconds more.
Step 4
Add tomatoes, broth, salt, beans and sausage. Bring to a boil. Cover and simmer about 30 minutes.
Step 5
Return to a boil. Add pasta, reduce heat and simmer 10 minutes longer. Add spinach and heat through.