Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Hot or Mild Italian Sausage
2 tb Olive oil
1 Large onion, chopped
3 Large cloves garlic, chopped
5 c Chicken stock
1 cn 28 oz tomatoes, chopped
1 pk 10 oz frozen spinach, chop
1 1/2 c Sliced carrots
1 1/2 c Frozen cut beans
1 1/2 ts Dried basil
1/2 ts Dried Marjoram
1 pn Hot Pepper Flakes
1 cn 19 oz Romano beans
3/4 c Small shell pasta

Prick the skins of the sausages; place in a saucepan and cover with
water. Bring to a boil, cover and let simmer for 15 minutes or until
cooked. Drain; cut into slices. In a large saucepan or dutch kettle,
heat oil and lightly brown the sausage slices. Add the onions and
garlic; cook 2 - 3 minutes until softened. Add the chicken stock,
chopped tomatoes including juice, frozen spinach, carrots, beans,
basil, marjoram and red pepper flakes. Bring to a boil, reduce heat
and let simmer, covered, for 10 minutes or until vegetables are
almost tender. Add the romano beans including liquid, and the pasta
and peas. Let simmer 5 ~ 7 minutes more or until pasta is al dente -
tender but firm. Adjust seasoning with salt and pepper to taste. Thin
soup with additional chicken stock (if you wish). Ladle soup into
heated bowls and sprinkle with grated Parmesan cheese. Serves 6 - 8.
From The Gazette, 91/01/09.

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