Categories: Soups/stews, Sausages, Pasta 
      Yield: 6 servings 
  
      1 lb Hot or Mild Italian Sausage     1 1/2 c  Sliced carrots 
      2 tb Olive oil                       1 1/2 c  Frozen cut beans 
      1 ea Large onion, chopped            1 1/2 ts Dried basil 
      3 ea Large cloves garlic, chopped      1/2 ts Dried Marjoram 
      5 c  Chicken stock                       1 pn Hot Pepper Flakes 
      1 cn 28 oz tomatoes, chopped             1 cn 19 oz Romano beans 
      1 pk 10 oz frozen spinach, chop        3/4 c  Small shell pasta 
  
  Prick the skins of the sausages; place in a saucepan and cover with water. 
  Bring to a boil, cover and let simmer for 15 minutes or until cooked. 
  Drain; cut into slices. In a large saucepan or dutch kettle, heat oil and 
  lightly brown the sausage slices. Add the onions and garlic; cook 2 - 3 
  minutes until softened. Add the chicken stock, chopped tomatoes including 
  juice, frozen spinach, carrots, beans, basil, marjoram and red pepper 
  flakes. Bring to a boil, reduce heat and let simmer, covered, for 10 
  minutes or until vegetables are almost tender. Add the romano beans 
  including liquid, and the pasta and peas. Let simmer 5 - 7 minutes more or 
  until pasta is al dente - tender but firm. Adjust seasoning with salt and 
  pepper to taste. Thin soup with additional chicken stock (if you wish). 
  Ladle soup into heated bowls and sprinkle with grated Parmesan cheese. 
  Serves 6 - 8. 
  From The Gazette, 91/01/09.