This hearty meal-in-a-bowl was recreated by Epicurious member Alisa Guralnick, from Encinitas, California, after trying a version of the divine soup at a restaurant in New York City. This recipe features sausage, white beans, spinach, pasta, and other veggies, making this a customizable recipe perfect for extra produce from community gardens, co-ops, or your own garden.

　　

Ingredients

Makes 6 to 8 servings

　　1 tablespoon extra-virgin olive oil

　　1 pound mild Italian pork or turkey sausage, casings removed

　　2 large onions, chopped

　　4 garlic cloves, minced

　　2 (15-ounce) cans low-sodium chicken broth

　　1 (28-ounce) can diced tomatoes, drained

　　2 (15-ounce) cans cannellini beans, with their liquid

　　2 cups water

　　1 1/2 cups small dried pasta, such as shells or elbow macaroni

　　10 ounces frozen spinach, thawed, squeezed to remove liquid, and chopped

　　2 tablespoons chopped fresh basil or flat-leaf parsley

　　Freshly grated Parmigiano-Reggiano cheese, for serving

　　

Step 1

In a heavy large pot or Dutch oven over moderate heat, heat the olive oil until hot but not smoking. Add the sausage and cook, breaking up the meat with a spoon, until lightly browned. Add the onions and garlic and cook, stirring frequently, until tender, about 10 minutes.

　　

Step 2

Add the chicken broth, tomatoes, beans and their liquid, and water and bring to a simmer. Continue simmering, stirring occasionally, for 15 minutes. Add the pasta and cook at a gentle boil, raising the heat if necessary and stirring frequently, until tender, about 10 minutes. Add the spinach and cook, stirring occasionally, 3 more minutes. Season with salt and pepper. Divide the soup among bowls, garnish with the basil or parsley, and serve with freshly grated cheese.

　　The Epicurious Cookbook