Italian Sausage Soup - cooking recipe

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

Preparation

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.