1 lb. Italian sausage
small onion, chopped
1 bag fresh baby spinach
1 (24 oz.) jar spaghetti sauce (I use Prego chunky mushroom)
1 (15 oz.) can green beans, drained
1 (15 oz.) can kidney beans, drained
salt and pepper, to taste
Italian seasoning, to taste
minced garlic (optional)
2 cups cooked macaroni (small shell is best)

Remove Italian sausage from casings and crumble into a soup pot. Cook on low heat for 3 or 4 minutes.

Add the chopped onion and sauté until tender and the sausage is light pink. Chop a bag of baby spinach, set aside. Add the spaghetti sauce to the soup pan and then fill the jar with water and add that to the soup. Bring to a simmer and add the chopped spinach. Cover and simmer 5 minutes.

Add the green beans and kidney beans (drain first). Season to your taste with salt, pepper, Italian seasoning and minced garlic if you like. Simmer for 30 minutes and the last 5 minutes add the 2 cups of cooked macaroni shells.

Really good the 2nd day if any is left. I Make a triple batch and freeze some for a busy day.

Submitted by: R. Mershon