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Sausage and Bean Soup (Spicy!)

Created by SingleDadChef on September 8, 2012

6 large garlic cloves, minced
2 yellow onions, chopped
2 celery ribs, chopped
4 carrots, sliced thick
4 cups low sodium chicken broth
5 cups tomato sauce
1 (14 ounce) can red kidney beans, drained and rinsed OR use whatever size can you want, same for the white kidney beans
1 (14 ounce) can white kidney beans, drained and rinsed
1 to 1 1/2 cups frozen corn

2 to 3 cups fresh baby spinach
2 tablespoons dried oregano
2 tablespoons dried basil
2 teaspoons soming salt (Lawry's)
1 pound hot Italian sausage
2 tablespoons crushed red pepper flakes (can tone down the heat by reducing the amount)
Pepper (to your taste)
2 cups rotini or seashell pasta, cooked

Step 1: Heat a generous amount of olive oil in a large pot over medium-high heat. Add garlic, onion, celery, and carrots and saute for 6 to 7 minutes or until onions are soft.
Step 2: Add chicken broth and tomato sauce and bring to a boil. Reduce heat to medium low and add remaining vegetables, oregano, basil and salt; bring to a boil. Reduce heat to low and continue simmering while cooking the sausage meat.
Step 3: In a skillet crumble the sausage. Cook with crushed red pepper until fully cooked. Then, add to the soup pot Continue to simmer, stirring occasionally, for one hour. Add pasta and cook for an additional 10 minutes. Add amount desired of black pepper.