• 1 lb. sweet or hot bulk Italian sausage
• 2 large red peppers
• 4 tbsp olive oil
• 2 tbsp dry or fresh basil
• 1 tbsp oregano
• 1 medium onion
• 1 tbsp minced garlic
• 5 cups chicken broth
• 1½ cups pasta (uncooked)
• 1 can white kidney beans (optional)

In Dutch oven or stockpot, place olive oil, basil, oregano, onions, garlic, and sliced red peppers. Roast or sauté for approximately 8 minutes.

In separate pan, brown sausage, drain well, and add to pepper mixture with chicken broth. Bring to medium boil and cook 10 minutes. Add pasta and beans. Cook until pasta is done, 5 to 8 minutes.

Transfer the spinach mixture and a little of the stock to an electric food processor or blender and
process until smooth. Return the spinach mixture to the pot and add the remaining stock. 

Serve with garlic bread.