Pasta E' Fagiole

I love soup. It's so comforting, warm, and soothing. It's like a warm sweater for your insides. Plus, most soups are ridiculously easy, and make the house smell wonderful. Add a warm piece of bread, and I'm in Heaven.

Joe is not such a fan of soup. He's tolerated some of my soups, and enjoys others, especially the rich, creamy, high-fat soups. He does not see soup as a meal, and prefers meat and noodles over a broth-based concoction. He does, however, enjoy warm bread, and will eat soup if it is accompanied by bread.

This soup is quite yummy. It is kind of like Italian chili. Beans, tomatoes, sausage, pasta, and spinach come together with Italian spices to make a wonderfully colorful, warm, inviting deliciousness, I am sure this is nowhere near authentic, but it was super yummy. My family plus my sister and her husband ate most of the batch while watching the Utah Utes win last night! (Plus 3/4 of the breadsticks... we were very hungry and it was very good.)

Pasta E' Fagiole
2 t oil
1 to 1 1/2 lb Italian Sausage
1 diced onion
2 tsp granulated garlic
2 cans diced tomatoes
6 cups water
4 tsp chicken boullion
2 tsp Italian seasoning
1/2 tsp red pepper flakes
Salt and pepper to taste
1 c Ditalini (or other small pasta)
1-2 cups baby spinach, chopped
Shredded parmesan cheese for topping

Heat oil. Saute onion 3-4 minutes until translucent. Add sausage, and cook until crumbled and no longer pink. Add water, chicken boullion, garlic, Italian seasoning, pepper flakes, and salt and pepper. Pour in tomatoes with juices. Drain, rinse, and add white beans. Bring to a boil. Simmer an hour or more.

About 15 minutes to serving time, add pasta, and cook according to the directions on the package. Then add the spinach immediately before serving. Serve sprinkled with parmesan cheese, and a breadstick. Devour.