Minestrone Soup

Sauté: 1 to 1 ½ pounds (1/2 kilo) hot Italian sausage.
Drain. Remove and discard fat. Reserve juices.
Cut up and place sausage and juices in a four-quart stockpot (or larger).

Add: 2 cups (one can) broth
1 cup spaghetti sauce
1 can (14 ounces-1/3 kilo) tomatoes
1½ cans water (3 cups)
1 bag (1 pound-1/2 kilo) frozen vegetables
1 package(10 ounces-1/3 kilo) frozen or fresh spinach
¼ teaspoon Italian herbs
1/2 to 1 quart (liter) water

Bring to boil and simmer 5 minutes
Add: 1 can (14 ounces- 1/3 kilo) white or red beans (cooked, not dry)
1 cup dry pasta (macaroni, small shells, or other small pasta)
Bring to boil and simmer until pasta is cooked, about 15 minutes.

Serve with Parmesan or Romano cheese and bread.