Olive oil
2 cloves garlic, minced
1 Pound sweet or mild Italian sausage (I used mild), casings removed
1 can (28 oz) Italian peeled tomatoes
1 Can (15 oz) Cannellini Beans (white kidney beans) drained and rinsed
1 Cup diced onion
1 Cup diced green pepper
1 Cup diced carrots
1 Cup Diced celery
1 box Chicken Broth
Baby spinach (one or two handfuls) chopped
Salt and Pepper
Ground Cumin
Ground paprika
Ground cayenne (this adds heat/spicy so use just a little at a time)
Ground Ginger
Ground Italian Seasoning
Ground marjoram
You can also use Oregano, thyme, parsley and basil in place of Italian Seasoning.
Rice-cooked
Red wine (about 1/4 Cup)
Heat olive oil in large saucepan over medium heat, add sausage breaking it up, cook until done and browned on the outside. Remove the sausage and set aside
In the same pot over medium heat, add onions, peppers, carrots, celery and cook until translucent. Add garlic cook for a minute or two until you can smell the garlic. Add some spices (Salt, pepper, Italian seasoning, paprika, cumin, ginger and cayenne. I think I just shook a little out) and cook until fragrant.
Add the sausage back to the pot, add the red wine and cook until it is cooked out.
Add chicken broth (enough to cover and make it a soup), add beans, add the tomatoes (crush them as you add them. You can add as many or as little as you would like, I used about 3/4 of the can). Let simmer until the vegetables are soft. (check seasonings and add more if needed)
Add the spinach if using and continue to cook until it is wilted and warm.
Serve over rice and with Parmesan cheese.