1 tbsp. olive oil
1 (12 oz.) pkg. fully cooked Italian chicken sausage, sliced 1/4-inch thick
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1 (32 oz.) box low-sodium chicken broth (Swanson)
4 oz. Ditalini or other soup pasta (about 1 cup)
1 (15 oz.) can cannellini or other white beans, rinsed
1/4 tsp. freshly ground pepper
1 (10 oz.) bag spinach (thick stems removed)
1 oz. grated Parmesan cheese (about 1/4 cup)

Heat oil in a large saucepan over medium heat. Add sausage and cook, stirring occasionally, until browned, 4 to 5 minutes. Using a slotted spoon, transfer the sausage to a plate.

Add garlic to the pan and cook, stirring, for 1 minute (do not let it brown). Add wine and simmer, scraping up any brown bits, for 1 minute.

Add chicken broth and pasta and bring to a boil. Reduce heat and simmer until the pasta is just tender, 8 to 10 minutes.

Add beans, browned sausage, and ground pepper, and cook until heated through, about 2 minutes. Remove from heat and add spinach, stirring gently until it begins to wilt.

Serve with grated Parmesan cheese.

Submitted by: Katherine Crowe