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Hearty Minestrone

1 pound Italian sausage
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, finely chopped
5 cups chicken broth
1 (28-ounce) can whole tomatoes, chopped
1 (10-ounce) package frozen chopped spinach
1 1/2 cups chopped carrots
1 1/2 cups loose pack frozen green beans
1 1/2 teaspoons crushed dried basil
1/2 teaspoon dried marjoram
1/4 teaspoon red pepper flakes
1 (15.5-ounce) can garbanzo beans, drained and rinsed
3/4 cup uncooked curly pasta
2 cups loose-pack frozen peas
Freshly grated Parmesan cheese for accompaniment

1. Prick the skins of italian sausages; place in a saucepan and cover with water. Bring to a boil, cover and let simmer for 15 minutes or until cooked. Drain, then cut into slices.
2. In a saucepan heat oil and lightly brown the sliced sausage. Add chopped onion and chopped garlic cloves; cook for 2 to 3 minutes, or until softened.
3. Add chicken broth, chopped whole tomatoes, frozen chopped spinach, chopped carrots, frozen green beans, basil, marjoram, and red pepper flakes. Bring to a boil, reduce the heat, and let simmer, covered, for 10 minutes or until the vegetables are almost tender.
4. Add garbanzo beans including the liquid, curly pasta, and peas. Let simmer for 5 to 7 minutes more or until pasta is tender but firm. Serve with the Parmesan cheese sprinkled over individual servings of soup.

Makes 5 servings.