Beans, Greens and Sausage Soup

Ingredient

Method

1. Crumble the sausage into a large cold pot. Add 2 tablespoons cold water. Cook over medium-high heat, turning occasionally, for about 3 minutes, or until browned. Remove with a slotted spoon; set aside. Pour off and discard any drippings.
2. Add the oil; heat until warm. Add the garlic and sage and cook for about 1 minute, or until fragrant. Add the beans and cook, stirring, for 1 minute. Add the broth and water. Increase the heat to high and bring just to a boil. Scrape up the browned bits at the bottom of the pot.
3. Reduce the heat to medium-low. Cover partially and simmer for 15 minutes.
4. Transfer about half of the beans, and enough broth to cover, to a blender or food processor. Purée and return to the pot. Add the macaroni and the reserved sausage. Simmer for about 5 minutes, or until the pasta is al dente. Stir in the spinach, vinegar, salt, and the pepper. Sprinkle with Romano at the table.