Ingredients
The following ingredients have 8 Servings
- 1 pound mild Italian sausage (casings removed)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 28 ounces diced tomatoes
- 15 ounces white navy, cannellini, or great northern beans (rinsed and drained)
- 15 ounces red kidney or pinto beans (rinsed and drained)
- 2 stalks celery (diced)
- 2 large carrots (peeled and diced)
- 2 small zucchini (quartered and chopped (about 1 1/2 to 2 cups))
- 4 cups water
- 2 cups beef broth
- 2 teaspoons dried basil
- 1 teaspoon sugar
- 1 teaspoon oregano
- 1 teaspoon Kosher salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 bay leaves
- 1 Parmesan rind
- 1 1/3 cups pasta (optional - ditalini, farfalle or shells)
- Freshly grated Parmesan cheese (for serving)
Instruction
- In a large pot or dutch oven, brown the sausage with the onions and garlic over medium heat. Drain any grease that cooks off, if necessary.
- Add all remaining ingredients up through the Parmesan rind (if you have one on hand), and bring the soup to a boil. Cover and reduce the heat to low, then simmer for 1 hour, stirring occasionally, until all of the veggies are tender.
- Remove the bay leaves and anything that remains of the Parmesan rind and stir in the pasta, if using, during the last 15-20 minutes of cooking so that it can cook through until al dente.
- Serve with crusty bread and freshly grated Parmesan cheese for sprinkling on top.
