This is an easy but hearty soup to put together which makes it a great weekday or weekend meal. Warm cornbread, garlic bread or just Italian bread would be great along side a bowl. If you want a kick to your soup add a spicier sausage. I often cut this recipe in half since it is just my husband and I. Choose just one or two cans of beans instead of halving each can. Enjoy!
1 (16-oz.) pkg. sweet Italian sausage, casings removed
1 yellow onion, chopped
1 C. minced celery
1 C. minced carrot
3 (14-oz.) cans beef broth
2 (14.5-oz) cans diced tomatoes with basil, oregano, and garlic
1 (16-oz.) can red kidney beans, drained
1 (16-oz.) can light red kidney beans, drained
1 (15.5-oz.) can great northern beans, drained
2 C. ditalini pasta (short tubes)
1 tsp. salt
1 tsp. ground black pepper
In a large Dutch oven, cook sausage, onion, celery, and carrot over medium-high heat until sausage is browned and crumbles. Drain well. Stir in broth, tomatoes, and beans; bring to a boil over medium-high heat. Reduce heat, and simmer for 20 minutes. Add pasta; simmer for 8-10 minutes, or until pasta is tender. Stir in salt and pepper. Serve immediately.
Yields: 8-10 servings
