Chicken Fagioli Soup

Ingredients

• 12 oz package chicken sausage links (without casings)
• 1 medium white onion, diced
• 1 1/2 teaspoon vegetable oil
• 1 garlic clove, minced
• 2 1/2 cups water
• 1 can (15 1/2 oz) cannelloni beans, drained and rinsed
• 1 can (14 1/2 oz) petite diced tomatoes
• 1 can (14 1/2 oz) reduced-sodium chicken broth
• 3/4 cup dry pasta (shells, macaroni, or penne)
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cup fresh spinach, rinsed, dried, and torn into medium-sized pieces
• grated Parmesan cheese for garnish

Instructions

1. Cut sausage into 1/2-inch slices. In large skillet, lightly brown in 1/2 teaspoon oil. Remove browned sausage from pan and reserve for later.
2. Using the same skillet, saute onion in remaining oil until tender. Add garlic and cook one minute more. Drain oil.
3. Add water, tomatoes, broth, beans, pasta, and black pepper. Bring to a boil. Cook uncovered on med-high until pasta is tender, about ten minutes.
4. Reduce heat. Stir in sausage and spinach. Cook on low until spinach wilts, approximately 2 minutes.
5. Ladle into bowls, garnish with Parmesan, and serve immediately.