Serves 6
Get a start on this hearty meal by chopping the vegetables ahead. When it’s time to cook, you need about half an hour.
1 | pound sweet Italian sausage, removed from casings |
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1 | tablespoon olive oil |
2 | carrots, quartered lengthwise and thickly sliced |
2 | small zucchini, quartered lengthwise and thickly sliced |
Salt and pepper, to taste | |
1 | clove garlic, finely chopped |
1 | can (about 15 ounces) diced tomatoes |
3½ | cups chicken stock |
½ | cup macaroni, or other small pasta |
1 | can (about 15 ounces) great Northern beans, drained |
5 | ounces fresh baby spinach, tough stems removed |
1 | cup grated Parmesan (for serving) |
1. In large soup pot over medium heat, brown the sausage, breaking it up with a large spoon, until it is no longer pink. Remove from the pan.
2. Add the oil to the pan. When it is hot, add the carrots, zucchini, salt, and pepper. Cook, stirring often, for 8 minutes. Stir in the garlic and cook 1 minute more. Stir in the tomatoes and continue cooking, stirring often, for 2 minutes.
3. Add the stock and bring to a boil. Stir in the macaroni and sausage, lower the heat, and partially cover the pan. Simmer, stirring occasionally, for 10 minutes, or until the pasta is tender.
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4. Add the beans and simmer 5 minutes more.
5. Remove the pan from the heat. Stir in the spinach. Replace the lid and let the soup sit for a few minutes or until the spinach wilts. Ladle into bowls and sprinkle with Parmesan.
Allison Boomer
Sheryl Julian can be reached at julian@globe.com.