1
In a large, heavy bottom pot or Dutch oven, scramble the sausage in hot olive oil until no longer pink, and slightly browned. Add onions to sausage and continue to cook until onions are translucent. Add garlic, chicken broth, tomatoes, and beans (including the canning liquid). Simmer 20 minutes. Add spinach and bring to slow boil. Add tiny pasta and cook gently, stirring often to prevent sticking. Season well with basil, oregano, parsley, salt and pepper. (If a thinner soup is desired, add another can of chicken broth, or some water). Serve with grated Parmesan and some good Italian bread.
