Beans, Greens, and Sausage Soup
Makes 4 to 6 servings

12 ounces mild or hot Italian sausage, casings removed
3 large cloves garlic, minced
1 tablespoon rubbed dried sage leaves
3 cans (15 1/2 ounces each) cannellini beans, rinsed and drained
3 cans (14 1/2 ounces each) chicken broth
4 cups water
1 cup macaroni
1 bag (6 ounces) baby spinach leaves, stems removed
1 tablespoon red or white wine vinegar
1/8 teaspoon salt
1/4 teaspoon ground black pepper
grated Pecorino Romano cheese

seedless red grapes

Crumble the sausage into a large cold pot. Cook over medium-high heat, turning occasionally, for about 3 minutes, or until browned. Remove with a slotted spoon; set aside. Pour off and discard any drippings.

Add the garlic and sage. Cook for about 1 minute, or until fragrant. Add the beans, broth, and water. Increase the heat to high and bring just to a boil. Scrape up the browned bits at the bottom of the pot. Reduce the heat to medium-low. Cover partially and simmer for 15 minutes.

Transfer about half of the beans, and enough broth to cover, to a blender or food processor. Purée and return to the pot. Add the macaroni and the reserved sausage. Simmer for about 5 minutes, or until the pasta is al dente. Stir in the spinach, vinegar, salt, and the pepper. Sprinkle with Pecorino Romano at the table.

Serve the grapes after the soup.

Note: Any small dried pasta may replace the macaroni.

Source: Chef Sharon Sanders