Hearty Sausage and Bean Soup

Hearty Sausage and Bean Soup

By Tammy Algood Published: January 1, 2013

• Yield: 10 servings

Ingredients

• 1 pound Italian sausage ground
• 1 sweet onions peeled and chopped
• 1 cup carrots diced
• 1 cup celery diced
• 3 14-oz cans beef stock
• 2 14.5-oz cans diced tomatoes with basil, oregano and garlic
• 1 16-oz can dark red kidney beans rinsed and drained
• 1 16-zo can light red kidney beans rinsed and drained
• 1 15.5-oz can great Northern beans rinsed and drained
• 2 cups ditalini pasta
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• parsley freshly chopped, for garnish

Instructions

1. In a large Dutch oven over medium-high heat, cook the sausage, onions, carrots and celery for 7 minutes or until the sausage is browned. Drain well and add the stock, tomatoes, dark red kidney beans, light red kidney beans and great Northern beans.
   
2. Bring to a boil, then reduce the heat to medium-low and simmer 20 minutes. Add the pasta and cook 9 minutes longer. Stir in the salt and pepper and serve warm with a garnish of fresh parsley.