Ingredients

2 celery ribs, chopped
2 large carrots, chopped
1 large potato, chopped
1 large red onion, chopped
1/4 cup (50 mL) olive oil
2 to 3 mild Italian sausages, cut in 1/4 inch (0.5 cm) slices
1 can (14 ounce/398 mL) Italian tomatoes, cut up
6 cups (1.5 L) chicken or vegetable stock
3 garlic cloves
1 medium zucchini, cut in 1/4 inch (0.5 cm) slices
4 ounces (125 g) green beans, cut in 1/2 inch (1 cm) pieces
2 cups (500 mL) washed chard or spinach (save and chop stems in 1-inch/2.5 cm pieces)
1 cup (250 mL) orzo or other small pasta
1 tablespoon (15 mL) chopped fresh marjoram or oregano (or 1 teaspoon dried)
salt and pepper to taste
2 tablespoons (30 mL) chopped parsley
1 cup (250 mL) cooked or canned cranberry or romano beans (available in health food stores)
3/4 cup (175 mL) grated parmesan cheese

Directions

Heat oil in a stockpot or Dutch oven. Add celery, carrots, potato, onion, and sausage pieces; sauté for 7 to 10 minutes, until they start to brown a bit and are softened. Add chopped tomatoes with their juice, stock and garlic; simmer over low heat for 20 minutes. Add zucchini, green beans, and the stems of chard or spinach; simmer for 5 minutes.

Add chard or spinach leaves, cranberry or romano beans, pasta, parsley, marjoram, salt and pepper; simmer for 10 minutes more.

Let stand, covered, off the heat, for another 10 minutes to let flavours develop. Serve hot, sprinkled with parmesan cheese. Serve with good homemade or Italian bread. Makes 8 to 10 servings.