Italian Sausage, Bean And Macaroni Soup - cooking recipe

Ingredients

3 tablespoons oil
1 1/2 lbs Italian sausages, casings removed
1 large onion, chopped
2 -3 tablespoons minced fresh garlic
2 cups carrots, peeled and diced
2 celery ribs, chopped
1 teaspoon dried basil
1 teaspoon rosemary
1/2 teaspoon dried red pepper flakes (or to taste)
1/4 - 1/2 teaspoon dried sage
5 cups chicken broth
1 (14 ounce) can diced tomatoes with juice
1 (15 ounce) can red kidney beans, drained
1 1/2 cups macaroni noodles (or small shells)
1/3 cup grated parmesan cheese (or to taste)

Preparation

Heat oil in a large heavy Dutch oven over medium heat.
Add in the sausage meat and saute breaking up with a spoon for about 5-7 minutes or until browned; drain some fat if desired.
Add in onions, garlic, carrots, celery, basil, rosemary, red pepper flakes and sage; saute until veggies soften (about 10 minutes).
Add in broth, tomatoes with juice and beans; bring to a boil, reduce heat and simmer for about 45 minutes (can simmer longer if desired).
Add in the uncooked pasta and grated Parmesan cheese; mix to combine and simmer until the pasta is firm-tender (about 15-20 minutes).
Season with salt and pepper.
Ladle into bowls and top with more grated Parmesan cheese.
Delicious!