Description

This is a comforting, satisfying soup that warms you up on a chilly night. It can be on your table in about 30 minutes. Serve it with a crusty bread, if desired.

Ingredients

• 1 lb. ground Italian sausage*
• 1 large yellow onion, diced
• 1 c. finely diced carrots
• 1/2 c. finely diced celery
• 5 cloves garlic, minced
• 4 c. beef broth or stock
• 30 oz. can fire roasted diced tomatoes
• 15 oz. can red kidney beans, drained and rinsed
• 15 oz. can cannellini beans, drained and rinsed
• 1 t. salt
• 1/2 t. freshly ground black pepper
• 1/2 t. dried thyme
• 1 1/2 c. Ditalini pasta
• Garnish: 1/4 c. roughly chopped fresh basil and 1/2 c. freshly grated Parmesan cheese

Steps

1. Heat a large pot or Dutch oven over medium-high heat. Add Italian sausage; brown, about 5 minutes. Discard excess grease. Add in onion, carrots and celery; cook until softened and sausage is cooked through, another 7 - 10 minutes. Add garlic during the last 1 - 2 minutes of cooking.
2. Pour in beef broth, tomatoes and both beans. Season with salt, pepper and thyme. Bring to a boil over high heat.
3. Add pasta; reduce heat to medium; simmer until pasta is cooked through, about 7 minutes.