Ingredients
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1 (16 ounce) package sweet Italian sausage, casings removed
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1 yellow onion, chopped
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1 cup celery, minced
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3 (14 ounce) cans beef broth
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2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic
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1 (15 1/2 ounce) can great northern beans, drained
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2 cups ditalini
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1 teaspoon salt
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1 teaspoon fresh ground black pepper
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1 cup carrot, minced
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1 (16 ounce) can red kidney beans, drained
Instructions
- In 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.
- Note: Soup can be frozen for up to 1 month.
- Thaw in refrigerator before reheating.