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Italian Sausage, White Bean, and Pasta Soup

Soup spells comfort, and in the cold season, this hearty soup is exactly what people yearn for on fall or winter nights! Hopefully, with a roaring fire!
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Ingredients Method

Ingredients
  

  • 2 lbs. Hot or Mild Italian Sausage links
  • 4 Carrots – peeled and chopped medium dice
  • 4 Celery Ribs –chopped medium dice
  • I Medium Onion – chopped medium dice
  • 4 Green Onion – chopped white and green parts
  • 2 Garlic Cloves – minced
  • 1 T. Kosher Salt
  • 2 T. Balsamic Vinegar
  • 3 32 Oz. Box Chicken Broth
  • 3 14 1/2 Oz. Fired Roasted Tomatoes – not drained
  • 4 15 Oz. Cannellini White Beans – rinsed and drained
  • 1/2 Cup Basil Pesto
  • 2 T. Fresh Rosemary - chopped
  • 2 T. Fresh Basil - or substitute dried
  • 2 C. Dried Small Shell-Shaped Pasta cooked separately
  • 12 Oz. Spinach Leaves – pre-washed and roughly chopped
  • Kosher Salt and Fresh Course Ground Black Pepper – to taste
  • 1 C. Parmesan Cheese – grated fresh grated if possible

Method
 

  1. Squeeze sausages from casings and form into small meatball-shaped balls. When finished, add to an 8 -10 quart Dutch oven over high heat and stir often until browned on all sides for about 8 to 10 minutes. Remove from pan and drain on paper towels. Wipe the pan out with a paper towel to remove the grease. It does not have to be perfect, as a little can be left.
  2. Add the carrots, celery, onion, green onions, garlic, and salt to the pan. Sauté for 5 to 7 minutes, stirring often, until the onions are wilted. Add the vinegar, broth, tomatoes (including juice), beans, pesto, rosemary, and basil, and bring to a rolling boil.
    Let simmer for 30 minutes or more. I like soup to simmer so it has time to meld all the flavors.
  3. At this point, I like to cook the pasta separately, accoring to the direction and set aside cooked til the soup is ready to serve.
    Skim and discard any fat. Stir in spinach and cook until the spinach is wilted for about 2-3 minutes. Add salt and pepper to taste. Ladle the soup in your favolrite soup bow, then add the pasta in the bottom of the bowl and top with the grated. Top with Parrmesan cheese. Serve immediately.

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