Sausage-Bean Soup - cooking recipe

Ingredients

1/8 c. cooking oil
1 medium onion, diced
2 large garlic cloves, diced
1/2 lb. chopped chuck
3 sausage links (hot or sweet)
1 can Italian plum tomatoes, strained
3 c. celery ribs, cut into chunks
salt and pepper to taste
4 c. water
1 large can cannellini beans
1 c. small elbow macaroni

Preparation

Heat cooking oil in a 2-quart saucepan.
Add onion and garlic. Saute lightly.
Remove from oil and set aside.
Add chopped meat to pan and brown; remove and set aside.
Brown sausage links and remove; cut into bite-size chunks and set aside.
Pour strained tomatoes into oil, stirring gently and let simmer 10 minutes.
Add celery and cook another 5 minutes.
Return all cooked ingredients, stirring to let meats absorb sauce.
Cook for 1 hour.
Add seasonings to taste.
Pour in water and add beans; cook for another 1/2 hour.
Meanwhile, cook elbow macaroni.
When soup is done, add cooked macaroni and stir.
Serve immediately.
May sprinkle with grated Parmesan cheese.