Minestrone Soup

2 Tbsp olive oil
1 lb turkey sausage
1 large onion, diced
1 clove garlic, minced
1/2 c. celery, chopped
1/2 c. carrots, chopped
1/2 c. green pepper, chopped
2 Tbsp parsley flakes
1 c. baby spinach
1 bay leaf
1/2 tsp salt
1/2 tsp black pepper
2 c. diced tomatoes (1 19 oz can)
6 c. chicken stock

Include 1 can kidney or Great Northern beans and about 1 c. dried pasta (ditalini, elbow macaroni or other small pasta) packaged separately.

Heat oil in a Dutch oven, lightly brown sausage and drain. Add onion, garlic, celery, carrots and green peppers. Cook until somewhat softened (leave a little more firm than normal since we're freezing and reheating soup). Stir in parsley, bay leaf, salt and pepper. Stir in tomatoes and stock, and bring to boil. Reduce heat and simmer about 10 minutes. Add spinach. Take off heat and let cool completely. Freeze.

To serve: Thaw soup, add noodles and beans and bring up to simmer. Heat through until noodles are tender about 10 min. Serve with freshly grated Parmesan cheese.

I like to serve with tossed salad and some warm dinner rolls.