Spinach, Bean & Pasta Soup - cooking recipe

Ingredients

canola oil (for cooking) or olive oil (for cooking)
1 1 mild Italian sausage or 1 chorizo sausage
1 onion, chopped
3 garlic cloves, crushed
2 cups water
1c pasta (fusilli or other small pasta)
14 ounces tomato sauce or 14 ounces diced tomatoes
3 cups chicken stock or 3 cups vegetable stock
1 teaspoon dried oregano or 1 teaspoon basil
salt
pepper
3 cups spinach (torn or coarsely chopped)
2 cups white beans (rinsed and drained) or 2 cups kidney beans (rinsed and drained)
parmesan cheese, freshly grated for serving

Preparation

In a large saucepan set over medium heat, heat a drizzle of oil and saute the sausage, breaking it up with a spoon, until it's no longer pink.
Add the onion and garlic and cook for 2 to 3 minutes, until soft.
Add the water, pasta, tomato sauce, stock, oregano, and salt and pepper.
Bring to a boil, reduce the heat, and simmer for about 15 minutes, until the pasta is tender.
Add the spinach and beans and cook the soup for another 3 to 5 minutes.
If it seems too thick, thin it with a little extra stock, tomato juice, or water.
Ladle into bowls and top each serving with Parmesan while it's still hot.