Butternut Squash Pasta with Sausage, Beans and Greens

Ingredients

1 lb hot or mild Italian sausage

Olive oil

2 garlic cloves, minced

2 tbsp chopped fresh thyme

1 (15 oz) can cannellini beans, drained and rinsed

1 lb ditalini

1 (32 oz) carton butternut squash soup (I like Pacific Foods)

2½ cups chicken broth, plus more as needed

2 cups chopped kale, spinach or Swiss chard

½ cup grated Parmesan

Red pepper flakes, optional

Directions

Add the Italian sausage to a large skillet or pot (I used a 3.5qt braiser, but 5-qt is even better for this amount) with a drizzle of olive oil. Cook, breaking it up as you go, until browned.

Add the garlic and thyme and cook for about 30 seconds, just until fragrant.

Add the beans, pasta, butternut squash soup and 2½ cups chicken broth. Stir everything together and bring to a simmer. Cook, stirring frequently (it can stick to the bottom easily so be careful w that), until the pasta is almost cooked through. Keep some extra broth nearby and add a splash as needed if it gets too dry before the pasta is done.

During the last couple minutes of cooking, stir in some greens until wilted.

Turn off the heat and stir in the Parmesan. Finish with red pepper flakes if you want a little heat, and serve with more Parmesan on top.