1 (15 oz can) cannellini beans, drained and rinsed
2 cups cooked small pasta, such as tubetti or shells
8-10 oz fresh baby spinach or chard (optional)
1/2 cup dry white wine
pesto and parmesan for garnish (optional)
Directions
Heat 1 Tbsp olive oil over medium heat in a large, heavy pot or Dutch oven.
Slice the sausage link lengthwise, then chop crosswise forming half-moon bite sized pieces. Sauté the sausage in the pot until nicely browned (6-8 minutes) then remove and reserve to be added back in later.
Next add the diced onion, carrots, celery, butternut squash, garlic, and thyme. Cook over medium heat, scraping up any brown bits left on the bottom of the pot. Sauté for 8 to 10 minutes until the vegetables begin to soften.
Add the white wine and simmer for 5 minutes to allow alcohol to burn off.
Next add the whole peeled tomatoes, crushing each one by hand to release juices and break up tomatoes.
Add the chicken stock, bay leaf, salt and pepper and bring the pot to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
Discard the bay leaf. Add the beans, cooked sausage, and cooked pasta and heat through.
The soup should be quite thick and stew-like but add more stock or water as needed.
Just before serving, add the spinach or chard and cook just until the leaves are wilted.
Garnish with parmesan or pesto and serve with fresh baked crusty bread.
