It’s been so long since I’ve posted that I almost forget how. We just got back from a nice long weekend in Rhode Island, where we attended a wedding (and rehearsal dinner), ate the best clam chowder in the state, and I drank more vodka than I care to remember. It was a great time, despite waking up hungover not once but twice. Today I’m trying to get some work and other things done, which includes posting about this delicious soup that I made almost two weeks ago. It’s probably the best soup I’ve made in a while. Spicy but fresh. Simple but full of flavor.

Adapted from the Kitchen Sink
Makes about 4 servings

9 oz hot Italian sausage, casing removed
1/2 medium onion, chopped
2 cloves garlic, minced
1/2 cup water
1 15-oz can cannellini beans, drained and rinsed
2 14.5-oz cans diced tomatoes, undrained
2 cups chicken broth
1/2 cup small pasta (I used Gemelli)
salt, to taste
2 cups baby spinach
handful of fresh basil, chopped
freshly grated parmesan cheese (optional)

Heat a large saucepan over medium heat. Break sausage into small pieces and add to pan. After a minute or so, add the onion and garlic and cook until sausage is browned and onion is tender, stirring frequently and breaking the sausage into small crumbles. Add the water, beans, tomatoes, broth, and pasta. Bring to a boil then reduce heat and simmer until pasta is done. Taste and add salt if necessary. Remove from heat and stir in spinach and basil. Serve topped with cheese, if desired.