1/2 lb. Italian sausage
1 tbsp. oil
1 c. chopped onion
2 cloves minced garlic
3 c. chicken broth
14 oz. can tomatoes
2 carrots, sliced
1 tsp. minced fresh rosemary
1/4 tsp. pepper
16 oz. can white kidney beans
1/4 c. uncooked elbows
1 lb. spinach, cleaned, with stems removed
1/4 c. minced fresh parsley
Parmesan cheese

In Dutch oven, brown sausage in oil. Add onions and garlic and saute 5 minutes. Add broth, tomatoes, carrots, rosemary and pepper. Bring to a boil; reduce heat and simmer 10 minutes. Stir in beans and elbows and simmer until elbows are fork-tender. Stir in spinach and parsley and simmer until spinach is just done, 3 to 4 minutes. Serve with parmesan.