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Spinach and Italian Sausage Soup

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(Prep and Cook time: About 35 mins.)
Ingredients
2 lbs hot or mild Italian sausages
3 carrots (12oz) peeled and chopped (optional)
1 onion, peeled and chopped
4 cloves garlic, peeled and chopped
3 quarts fat-skimmed chicken broth
2 14-1/2oz cans diced tomatoes
2 15oz cans cannellini (white) beans, rinsed and drained (or black beans)
1 Tbsp dried basil
2 cups dried large shell-shaped pasta
4 quarts spinach leaves (12oz), rinsed
Salt
Pepper
About 1 cup grated parmesan cheese

Directions
1. Squeeze sausages from casings into an 8-10 quart pan over high heat and stir often, breaking them apart with a spoon, until browned and crumbly, 8-10 mins.
2. Spoon out and discard all but 1 Tbsp fat from pan.
3. Add carrots, onion, and garlic; stir often until onion is limp, 5-7 mins.
4. Add broth, tomatoes (including juice), beans, and basil. Bring to a boil.
5. Add pasta, reduce heat, and simmer, covered, stirring occasionally, until pasta is just tender to the bite, about 10 mins. Skim and discard fat. Stir in spinach and cook just until it is wilted, about 30 seconds.
6. Add salt and pepper to taste.
7. Good with parmesan cheese grated on top.
Serves 10-12.
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