Time to use it! In the fridge I had some things that needed to be used up and same with the pantry and I came up with this for dinner last night.
1/4 pound hot Italian sausage links (removed from casing and crumbled)
1/4 pound mild Italian sausage links (removed from casing and crumbled)
1 small onion chopped
Drizzle of olive oil
2 cloves of garlic minced
4 cups chicken stock
1 can (14 1/2 oz) Great Northern Beans, drained and rinsed
1 can (14 1/2 oz) diced tomatoes, not drained
2 cups water
3/4 cups uncooked elbow macaroni (I used a mix of white and whole wheat elbows)
salt and pepper to taste
1 to 2 large handfuls of spinach leaves
grated Parmesan or Asigao cheese
In a dutch oven, cook the sausage over medium heat until no longer pink. Drain and set aside. In the same dutch oven saute the onion in the olive oil until the onion is tender and translucent add the garlic and cook for about one minute more. Be careful not to burn the garlic.
Add the cooked sausage, stock, beans, tomatoes, water, pasta, salt and pepper. Bring to a boil. Cook for 8-10 minutes stirring frequently so the pasta does not stick to the bottom of the pot.
Reduce heat to low and stir in the spinach leaves and let cook down for 5 -8 minutes or until the spinach is wilted.
Garnish with the shredded cheese and serve with nice crusty bread.