Sunday Soul Soup

Step 1 -In a large pot over medium-high heat, add the olive oil.

Step 2 -Add the carrots, the celery, and the onions to the heated oil and cook, about 5 minutes.

Step 3 -Add the sausage, the salt, and 1/2 teaspoon of the black pepper to the veggies and cook, while crumbling the meat, until the sausage is no longer pink.

Step 4 -Add the stewed tomatoes to a blender and blend until they become a sauce.

Step 5 -Add the blended tomatoes, the vegetable broth, the fire-roasted tomatoes and their juices, the navy beans, the kidney beans, the tomato paste, the Italian seasoning, the paprika, the minced garlic, the remaining black pepper, and the Worcestershire sauce to the sausage mixture and stir to combine.

Step 6 -Let the soup come to a light boil.

Step 7 -Reduce the heat to medium, cover the pot, and cook the soup, stirring occasionally, about 30 minutes.

Step 8 -Add the ditalini pasta to the soup and cook to al dente, about 12 minutes.

Step 9 -Add the spinach to the soup and stir to combine.

Step 10 -Serve.