Italian Sausage Soup

Ingredients

• 1 (16 ounce) package sweet Italian sausage, casings removed

• 1 yellow onion, chopped
• 1 cup celery, minced
• 1 cup carrot, minced

• 3 (14 ounce) cans beef broth

• 2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic

• 1 (16 ounce) can red kidney beans, drained

• 1 (15 1/2 ounce) can great northern beans, drained
• 2 cups ditalini
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper

Directions

1. 1

   In large Dutch oven, cook sausage, onion, celery and carrot over medium-high heat until sausage is browned and crumbles.

2. 2

   Drain well.

3. 3

   Stir in broth, tomatoes and beans; bring to a boil over medium-high heat.

4. 4

   Reduce heat and simmer for 20 minutes.

5. 5

   Add pasta; simmer for 8-10 minutes, or until pasta is tender.

6. 6

   Stir in salt and pepper.

7. 7

   Serve immediately.

8. 8

   Note: Soup can be frozen for up to 1 month.

9. 9

   Thaw in refrigerator before reheating.