Pasta Fagioli Soup

1/2 pound Italian sausage links, casings removed

small onion, chopped

1-2 teaspoons canola or olive oil

1 clove of garlic, minced

2 cups of water

15 oz. can great northern beans, rinsed/drained

14 oz. can diced tomatoes, undrained

14 oz. can chicken broth (may use reduced sodium)

3/4 cup uncooked elbow macaroni, rotini or bowtie pasta

1/4 teaspoon black pepper

1 cup fresh spinach leaves, cut into strips

fresh grated Parmesan cheese

Cook sausage in a large saucepan over medium heat,

breaking into small pieces as you cook until no longer

pink.  Drain well, set aside.  In the same pan, saute onion

in the oil until tender, add in the garlic and continue cooking

for another couple of minutes, then add in the water, beans,

tomatoes, broth, macaroni and black pepper.  Bring to a

boil, stir well, cook - uncovered for 10 minutes or until the

pasta is tender.  Reduce heat to low, add sausage and

spinach in and cook for several minutes or until the spinach

is wilted.   Garnish each serving with cheese!