Minestra Soup

2 tablespoons olive oil
1 lb. bulk mild Italian  sausage
1 small onion chopped 
3 cloves garlic chopped
1 (15 oz. ) can cannellini beans, drained
2 bunches escarole shredded (you may substitute curly kale or Swiss chard leaves) 
black pepper
1 1/2 teaspoons Greekish seasoning blend 
1 (32 oz.) container chicken stock 
Grated zest from 1 lemon ( about 2 teaspoons)
3/4 cup of ditalini pasta or penne pasta
Grated Romano or parmesan cheese

In a stock pot heat oil over medium heat. Add sausage and cook until browned, about 5 minutes.

Add onion and cook until softened, about 2 minutes, then add garlic stir and cook for 1 minute. 

Add the beans and the escarole in small batches, allowing the greens to wilt so they will fit into pot. While this is happening add a pinch of salt and black pepper and the 1 1/2 teaspoons of Greekish seasoning blend. 

When greens have wilted add the chicken stock and lemon zest. 

Bring to a boil, then reduce heat to low and allow to simmer for a minimum of 1 hour to allow the flavors to the stock and the greens. 

In a separate pot cook pasta according to the packaging directions. Drain the pasta and add to the soup. 

Top each bowl of soup with grated cheese. 

This soup is excellent reheated the next day.