Italian Sausage and Pasta Soup

Ingredients

• Salt and pepper
• 1 tablespoon dried basil
• 2 pounds hot or mild Italian sausages
• About 1 cup grated parmesan cheese
• 2 cans (15 oz. each) cannellini (white) beans, rinsed and drained
• 3 quarts fat-skimmed chicken broth
• 4 quarts spinach leaves (about 12 oz.), rinsed
• + 5 more ingredients
• • 2 cans (14 1/2 oz. each) diced tomatoes
  • 4 cloves garlic, peeled and chopped
  • 1 onion (12 oz.), peeled and chopped
  • 3 carrots (12 oz. total), peeled and chopped
  • 2 cups dried large shell-shaped pasta

1. Squeeze sausages from casings into an 8- to 10-quart pan over high heat and stir often, breaking them apart with a spoon, until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but 1 tablespoon fat from pan. 2. Add carrots, onion, and garlic; stir often until onion is limp, 5 to...

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