- 2 tablespoons olive oil
- 1 pound ground beef
- 1 pound hot Italian pork sausage, casing removed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
- 1/4 cup chopped fresh basil leaves
- 2 (14.5 ounce) cans diced tomatoes seasoned with garlic, oregano and basil
- 1 (16 ounce) can white kidney beans (cannellini), rinsed and drained
- 1/2 cup uncooked elbow pasta
- 1 (6 ounce) package fresh baby spinach leaves, washed
- 1/3 cup grated Romano cheese
- Heat oil in saucepot over medium-high heat. Add beef, sausage and onion and cook until meats are browned, stirring to separate meat. Add garlic and cook 30 seconds.
- Add broth, basil, tomatoes and beans. Heat to a boil. Cover and cook over low heat 10 minutes, stirring occasionally. Add pasta and cook until pasta is done.
- Add spinach and cook just until spinach is wilted, stirring occasionally. Remove from heat and stir in cheese. Serve with additional cheese.