Andouille Sausage Soup - cooking recipe

Ingredients

1 lb andouille sausage
5 cups beef broth
1 1/2 cups hot water, divided
1/4 cup pastina
15 ounces cannellini beans, drained
14 ounces diced tomatoes, with juices
1 small white onion, diced
1 teaspoon crushed garlic clove
1/2 teaspoon basil leaves
1/2 teaspoon thyme
4 ounces frozen spinach, thawed partially

Preparation

Mix together in large pot the broth, 1 cup of water, beans, tomato, onion, and garlic. Heat mixture to a simmer.
Slice and cook sausage in a seperate pan with 1/2 cup water.
Add sausage, spinach,pastina, and spices to pot.
Continue to cook on low heat for 1 hour. Stirring occasionally.
Serve with bread.