2 cups onions, chopped1 cup carrots2 tablespoons garlic, minced4 cups chicken broth1 (14 1/2) Italian style diced tomatoes2 small cans tomato sauce1 cup mafalda, campenelle or any small pasta2 cups fresh spinach. chopped1 can dark kidney beans, drained
Cook pasta according to instructions. Drain and set aside.
Brown sausage in large saucepan over medium heat. Remove from heat leaving drippings. Add onions and carrots to hot drippings, saute until translucent (do not brown) Stir in garlic and saute three-four minutes.
Add broth, tomatoes and tomato sauce and bring to a boil.Drop in pre-cooked pasta and continue to cook over medium simmer for about 10 minutes.Stir in spinach and kidney beans and heat through.