SAUSAGE & PENNE SOUP

INGREDIENTS:

• 1 lb Italian sausage
• 1/2 medium onion chopped
• 2 large cloves garlic minced
• 6 cups spinach
• 6 cups low sodium chicken broth
• 1 can cannellini beans (15.5 ounce) drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1 cup water
• 1 cup uncooked penne pasta
• 2 tablespoons butter melted
• 2 tablespoons flour
• 4 slices Swiss cheese
• 1 cup shredded provel

INSTRUCTIONS:

1. Brown sausage in large saucepan. Add onion and cook until soft; approximately 3-4 minutes. Add garlic and cook additional 1 minute. Add spinach and cook until wilted; approximately 3-4 minutes. Drain any excess grease. Add chicken broth and simmer 20-30 minutes.
2. Add beans, oregano, basil, parsley and water. Bring to a low boil. Add penne pasta and cook for about 15 minutes or until pasta is tender. Turn soup to low.
3. Preheat oven to 400 degrees.

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