Italian Pasta Soup

Materials are in need
2 italian sausage squeeze
3 carrots peeled and chopped
1 piece of onion chopped
4 cloves garlic chopped
3 liters of fat-skimmed chicken broth
2 cans (14.5 ounces each) diced tomatoes
2 cans (15 ounces each) green beans cannelini (white) rinsed and drained
1 teaspoon dried basil
2 cups dried large pasta shells
4 leaves of spinach (about 12 ounces) are rinsed
salt
pepper
1 cup grated parmesan cheese
How to Make:
squezze sausage cut into 8-10 parts. Enter just a little water into the saucepan, reheat and enter the sausages with a high heat and stir often as possible, use a fork, stir until brown and old for 8-10 minutes. Discard out all but reserving 1 tablespoon fat from pan.
Next add carrots, onions and garlic, stirring until the onion is limp, 5 to 7 minutes. Add broth, tomatoes, including juice, nuts and basil. Bring to a boil
Next add the pasta, reduce heat and simmer, covered, stirring occasionally, until pasta is tender to bite (about 10 minutes. Dispose of skim and fat.
Add salt and pepper to taste. Serve the soup from the pot, or pour into dish. Serve parmesan cheese to enrich the flavor to be more comfortable