Cook pasta according to package directions; toss with a little butter to make sure that the pasta doesn’t stick together; set aside.

In heavy bottom pot, lightly brown sausage in a couple tablespoons of olive oil. Remove sausage (but leave remaining bits); set aside.

In remaining oil, saute onion, celery and carrots with a little salt for 4-5 minutes; add garlic and saute for another minute. Return sausage to the pan.

Turn heat to medium high and add the tomatoes, making sure to scrape the bottom of pan to combine all the flavors. Add the wine and simmer for another few minutes.

Add the chicken stock, beans, cooked sausage to the pot and bring to a heavy simmer.

Add a little water or more chicken broth if it looks too thick. It should be a little soupy since pasta will be added later.

Once you have all the ingredients in the pot, let lightly simmer for about 15-20 minutes. Optional: In last couple minutes of cooking at baby greens and stir to incorporate.

When ready, serve in individual bowls. First put about a handful of pasta shells at the bottom of an empty soup bowl. Ladle out some of the meat and vegetables from the soup and then ladle some of the broth over the top. Garnish with cheese, crushed red pepper.

Note: To make a little healthier use whole grain pasta.