Italian Sausage Soup

2 lb. hot or mild bulk Italian sausage
3 carrots (12 oz.) peeled, chopped
1 onion (12 oz.) chopped
4 cloves garlic, minced
3 qt. chicken broth
1 can (29 oz.) diced tomatoes
2 cans (15 oz. each) cannellini beans, rinsed, drained.
1 tbsp. dried basil
2 cups dried shell shaped pasta
4 qt. baby spinach
to taste: salt, pepper
1 cup grated parmesan 

      Brown sausage in an 8 - 10-qt. pan over medium-high heat.  Discard all but 1 tbsp. fat.  Add carrots and onion to pan.  Sauté until onions are limp.  Add garlic, sauté briefly.  Add broth, tomatoes and simmer until carrots are no longer crunchy.  Add beans, basil and pasta.  Simmer, covered, until pasta is al dente.  Stir in spinach and cook just until wilted.  Add salt and pepper.  Serve with cheese sprinkled on top.  Makes 12 servings.