1 lb Italian sausage
5 qts water, or 1 large container of beef broth
1 15 oz can cannelloni beans
1 24 oz can whole pear tomatoes
1 large white onion, chopped
3-4 cloves garlic, minced
2 stalks celery, chopped
2 carrots, sliced (I used baby carrots)
1 package frozen chopped spinach
2 c. shredded cabbage (optional)
2 large potatoes, cubed
1 T parsley flakes
Red pepper flakes to taste
Salt and pepper to taste
Add 2 swirls of olive oil to the bottom of a deep roasting pan, add sausage pieces and brown. When almost done, add onion, garlic, carrots and celery and sauté for about 3 minutes.
Add tomatoes, beans and broth and bring up to temperature. Cover and reduce heat to simmer. An hour before serving, add potatoes and bring temperature up to medium, cover and simmer until potatoes are done.
Serve with Italian Bread and a good red wine.