1 pound sweet Italian sausage

1 small onion, chopped

2 cloves garlic, crushed

1 (14 ounce) can diced  Italian-seasoned tomatoes

1 (46 ounce) can chicken broth, or 4 (14 ounce) cans

1/2 pound fresh escarole or spinach, chopped

1 cup small pasta (bow)

1 (16 ounce) can cannellini beans

In large (at least 5-quart) Dutch oven, brown sausage. Remove and drain. Add onion and garlic to pan; cook slowly in small amount of olive oil, if needed, until translucent, 5 to 10 minutes. Stir in tomatoes, broth, beans and pasta. Cook 5 minutes. Add escarole or spinach; simmer 15 minutes. Yield: 12 servings.