Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons butter (divided)
  • 1 package sweet Italian sausage (casings removed)
  • ½ large or 1 medium onion (finely chopped)
  • 4 cloves garlic (minced)
  • 4 carrots (thinly sliced)
  • 4 stalks celery (thinly sliced)
  • 28 oz. can diced tomatoes
  • 1 can red kidney beans (drained and rinsed)
  • 1 can white cannelini beans (drained and rinsed)
  • 64 oz. beef broth
  • 28 oz. can tomato sauce
  • 2 teaspoons dried parsley
  • 1/2 teaspoon dried basil
  • 1 teaspoon salt
  • 4 oz. small dry pasta

Instruction

  • 1. Melt 1 tablespoon of the butter in a large stockpot over medium high heat, and brown the sausage, crumbling it as it cooks. Once brown, remove sausage from pot with a slotted spoon and discard any grease that remains in the pot.
  • 2. Melt remaining 1 tablespoon of butter in the same pot, and add the onion, garlic, carrot, and celery, and saute over medium heat until vegetables are soft, about 8 minutes. Add sausage back to the pot, add the can of diced tomatoes (do not drain), stir briefly, and simmer for 10 minutes.
  • 3. Stir in the beans, and add the beef broth and tomato sauce. Add in all of the seasonings, stir well, turn the heat to high and bring the soup to a boil. Once it boils, turn down to low heat, cover, and simmer for at least 30 minutes.
  • 4. Add the dry pasta and continue to simmer on low for another 30 minutes. Serve with your favorite bread or crackers.