Ingredients
Scale
- 12 oz Smoked Turkey or Pork Sausage, sliced into rounds ($3.00)
- 1 medium Yellow Onion, diced ($0.50)
- 3 cloves Garlic, minced ($0.25)
- 1 can (15 oz) Cannellini or Great Northern beans, drained and rinsed ($0.80)
- 2 cups Short Pasta, like Rotini or Ditalini ($1.00)
- 3 cups Chicken or Vegetable Broth ($1.50)
- 2 cups fresh Spinach or chopped Kale ($1.50)
- 1/4 cup Grated Parmesan cheese ($1.00)
- 1 tbsp Olive oil or butter ($0.10)
- Salt and Black Pepper to taste ($0.05)
Instructions
- Place a large skillet or Dutch oven over medium-high heat and add the olive oil. Once the oil shimmers, toss in the sliced sausage rounds. Brown the sausage for about 4 minutes until it develops a nice crust. Add the diced onion to the pan and sauté for another 3 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Pour the chicken broth into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan—this is where the flavor lives. Stir in the dry pasta and the drained white beans. Bring the liquid to a boil, then reduce the heat to low and cover the pan. Let everything simmer for 10 to 12 minutes, or until the pasta is tender and has absorbed most of the liquid.
- Remove the lid and check the consistency. If there is still a little liquid left, that is perfect as it creates a light sauce. Fold in the fresh spinach or kale. The residual heat will wilt the greens in about 60 seconds. Turn off the heat and stir in the grated Parmesan cheese. The cheese will melt into the broth to create a creamy finish.
- Ladle the hot mixture into deep bowls. Top with an extra sprinkle of black pepper or a pinch of red pepper flakes if you like a little heat. Serve immediately while the cheese is melty and the steam is rising. This dish is a complete meal on its own, but it also pairs beautifully with a piece of toasted bread to soak up the sauce.
- Cook Time: 30 minutes