A crowd pleaser from my friend Debbie Freisem.
1 lb mild Italian sausage, casing removed
2 cups diced yellow onion
2 garlic cloves crushed
1 tbls olive oil
1 28 oz can diced tomatoes
1 15 oz cans Cannellini beans, rinsed and drained
1 box frozen, chopped spinach, thawed and throughly drained(squeeze all
liquid out by putting the spinach in a clean dish cloth and ringing the cloth tight)
2 cups Ditalini(small tube) pasta cooked and drained
1 quart chicken stock
2 cups water
salt to taste
In a large pot add over medium high heat add the olive oil. Brown the sausage in the heated oil breaking meat up with a spoon. When browned, remove sausage with a slotted spoon and set aside. Add the onions to the drippings at medium heat and cook until they begin to brown and are tender, about 7-8 mins. Add the garlic and cook 1 more minute.
Add the water, tomatoes in their juice and chicken stock. Bring to a boil, reduce and simmer 15 minutes. Then add the beans and bring to another boil. Reduce heat and simmer 15 minutes.
Add the sausage and spinach and heat through.
In the meantime, cook the pasta according to package directions and add at the last.
Serve with grated parmesan cheese.,