12 oz. sweet Italian sausage
1 c. chopped onion
2 tsp. minced garlic
1 (28 oz.) plum tomatoes
3 1/2 c. hot water
4 oz. med.-size pasta shells
2 chicken bouillon cubes
1 (19 oz.) can white kidney beans or other white beans
1 (10 oz.) pkg. frozen chopped spinach

Remove sausage from casing. Crumble sausage in a heavy 4 quart pot; stir in onions and garlic. Cook over high heat, stirring often, until sausage browns.

Meanwhile, cut up the tomatoes. Add tomatoes and their juices, the water, pasta, bouillon cubes and frozen spinach to the pot. Bring to a boil, stirring once or twice. Reduce heat, cover and simmer 7 minutes.

Meanwhile, rinse and drain beans. Add to the soup and simmer 4 minutes or until pasta is tender and beans are heated through. Makes 6 servings.