Italian Vegetable & Bean Soup

A hearty meal in a bowl.

Ingredients

1	19 oz can white kidney (cannellini) beans
2	750 ml tetra boxes of chicken broth
2	carrots, diced
2	celery stalks, chopped
2 cup	fresh baby spinach
2	garlic cloves, minced
4 tablespoon	grated parmesan
3	honey garlic sausage, casing removed
8	large basil leaves, torn
1	onion, minced
1 cup	orzo or other small pasta
6	Roma tomatoes, chopped

In large soup pot over medium heat, cook sausage, stirring to crumble, about 5 minutes..
Increase heat to medium high. Add in garlic, carrots, celery and onion; saute until sausage is no longer pink.
Add stock, tomatoes, and orzo to soup pot along with sausage/veggie mix. Bring to a boil over high heat. Reduce heat to low; cover partially, and simmer, stirring occasionally until pasta is tender. Drain and rinse beans. Stir in spinach and beans and let them heat up.
Ladle into bowls and top with parmesan and basil (if using.)

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