1 lb. spicy Italian sausage
3 c. soaked beans (I use a mixture of beans.)
2 qts. water (8 c.)
1/4 c. salt pork - cut into strips
3 tbsp. olive oil
3 garlic cloves, crushed
1/4 c. chopped celery leaves
1/4 c. chopped parsley
1 (16 oz.) can crushed tomatoes
1 qt. chicken broth (canned is fine)
2 lg. carrots, diced
3 stalks celery, chopped
1 thin-skinned potato, sliced thin
1 tbsp. dried basil
1 lg. zucchini, sliced thin
1 qt. lightly packed chopped cabbage, Kale, or greens of your choice
1 c. red wine (dry)
1 lg. onion, chopped
6 oz. spaghetti noodles, in pieces
Salt and pepper to taste
1 c. freshly grated Parmesan cheese

Pierce sausage and put into 5 or 6 quart pan with 2 quarts of water. Drain beans. Add to water and sausage - bring to a boil, reduce heat and cover. Then simmer for 20 minutes. Remove sausage and set aside.

Cook beans until soft. Mash or puree beans in processor, along with the water, until coarse. Return to pan with all of the water.

Saute in oil - salt, pork, onion, garlic, celery leaves, and parsley for about 5 minutes. Then add to large pot with beans. Add tomatoes, broth, carrots, celery, potatoes and basil. Bring to a boil, cover and simmer 25 minutes. Add zucchini, greens, wine and spaghetti noodles. Add salt and pepper - remove salt pork. Cook until noodles are done.

Slice sausage; serve in soup and top with a little grated cheese.