Winter Minestrone Very Delicious And Hardy! - cooking recipe

Ingredients

2 tablespoons olive oil
1 lb mild Italian sausage
1 large onion, finely chopped
1 large carrot, cut lengthwise into quarters, then thinly sliced
1 celery rib, thinly sliced
2 cups cooked borlotti beans or 2 cups cranberry beans
1 large garlic clove, minced
1 red bell peppers or 1 green bell pepper, seeded and chopped
1/4 cup chopped parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1 (30 ounce) can tomato puree
3 1/2 cups beef broth (two 14 1/2-ounce cans)
1/2 cup dry red wine
1/4 cup Italian pastina (very small pasta for soup)
4 cups coarsely shredded fresh spinach or 4 cups swiss chard leaves
salt (optional)
grated parmesan cheese

Preparation

In 5- to 6-quart pot, heat oil over medium heat. Remove and discard sausage casings; crumble sausage into pot; cook until lightly browned, stirring often. Add onion, carrot and celery; cook, stirring often, until onion is soft. Drain and discard any fat from sausage.
Add beans, garlic, bell pepper, parsley, herbs, tomatoes (coarsely chopped) and their liquid, and broth. Bring to boil, cover, reduce heat, and simmer gently 30 minutes.
Stir in wine and pasta and simmer gently, uncovered, until pasta is tender (10 to 12 minutes). Add spinach or Swiss chard, stirring just until it is wilted. Taste; add salt if needed.
Serve with Parmesan cheese to sprinkle over each serving to taste. Makes.