1. Heat olive oil in a 8-10-quart pot over medium-high heat. 2. Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl. 3. Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes. 4. Add in chicken broth, tomatoes with juice and drained beans; bring to a boil, cover with lid and cook at medium-low for about 30 minutes. 5. Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally. 6. Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes). 7. Season with salt and pepper. 8. Pass more Parmesan cheese at the table. ---------------------------------------------------------------------------
Nutrition
Ingredients
