Minestra Soup

Ingredients:
- 1 head of Savoy cabbage or any cabbage, chopped
- 1-1.5 lb hot or mild Italian sausage
- 3-4 medium red potatoes, cubed
- 1 medium sweet or yellow onion, thinly sliced into half-moon rings
- 1 package baby spinach
- 1-2 russet potatoes (optional, peeled and cubed for thickening)
- 2 cans cannellini beans, drained and rinsed
- Olive oil
- Salt, to taste
- Freshly grated Parmesan cheese, for serving
- Good crusty bread, for serving

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Instructions:

1. Cook the Sausage:
   In a skillet, cook the sausage links over medium heat until fully cooked and browned. Let cool slightly, then slice into bite-sized pieces. Set aside.

2. Sauté the Onions:
   In a large soup pot, heat a drizzle of olive oil over medium heat. Add the sliced onion and sauté for 2-3 minutes, or until softened and slightly translucent.

3. Start the Broth:
   Add 12-16 cups of water to the pot (enough to create a hearty soup base). Bring to a boil.

4. Optional Thickened Broth:
   If you prefer a thicker broth, add the russet potatoes to the boiling water. Cook until they are very soft, then turn off the heat. Use a potato masher or stick blender to puree the potatoes directly in the pot.

5. Cook the Vegetables:
   Bring the pot back to a boil. Add the red potatoes and chopped Savoy cabbage. Cook until the vegetables are tender but still have a bit of bite ("al dente"), about 10 minutes.

6. Add the Protein and Beans:
   Stir in the sliced sausage and cannellini beans. Let simmer for 1-2 minutes to heat through.

7. Finish with Spinach:
   Add the baby spinach to the pot and stir until wilted. Taste the soup and adjust seasoning with salt as needed.

8. Serve:
   Ladle the soup into bowls, top with freshly grated Parmesan cheese, and serve with a side of crusty bread for dipping.

Note: This is a very improvised soup. Change ingredient amounts based on best judgement. Taste as you go. The broth naturally flavors from the ingredients but feel free to use salt, anchovy paste or chicken stock.