28 ounce can peeled tomatoes chopped, juice reserved
Parmesan rind
15 ½ ounce can cannellini beans rinsed and drained
4 cups low-sodium chicken broth divided
1 cup water
6 ounces ditalini or other small pasta
2 cups sliced baby spinach leaves
Salt and pepper to taste
Chopped fresh parsley leaves for garnish
2 ounces grated Parmesan cheese for garnish
Instructions
Heat olive oil in a large Dutch oven over medium until shimmering. Add the
sausage and cook, breaking the sausage into chunks. Cook until lightly
browned, about 5 minutes.
Add the carrots, celery and onion. Cook, stirring occasionally until the
vegetables are softened, about 5 minutes.
Add the garlic, salt, Italian seasoning, oregano and red pepper flakes. Cook, stirring constantly until fragrant, about 1 minute.
Add the tomatoes and juice; stir to combine. Add the Parmesan rind, beans and 1 cup of the broth. Bring the mixture to a boil, reduce the heat to low and simmer for 10 minutes.
Add the remaining chicken broth and 1 cup of water. Increase the heat to medium-high and bring the soup to a boil. Add the pasta and cook until just tender, about 10 minutes, stirring frequently.
Discard the cheese rind. Turn off the heat, add the spinach to the pot and stir until wilted. Check seasoning and add salt and pepper to taste.
Ladle soup into individual bowls and garnish with parsley, grated Parmesan and a drizzle of olive oil if desired.
