Sausage Minestrone

• 2 tablespoons vegetable oil
• 12 ounces mild italian sausage meat
• 1 onion, chopped
• 1 cup celery, diced
• 1 cup carrot, diced
• 2 garlic cloves, minced
• 14 teaspoon dried oregano
• 14 teaspoon salt
• 14 teaspoon ground black pepper
• 28 ounces diced tomatoes
• 19 ounces red kidney beans, drained and rinsed
• 12 cup dried alphabet pasta (or use whatever small soup pasta you like)

1. In a Dutch oven, heat 1 tablespoons of the oil over medium-high heat.
2. Saute the sausage until browned, about 8 minutes.
3. Transfer to a paper towel-lined plate.
4. Drain the fat from the pan.
5. Add the remaining oil to the pan and saute the onion, celery, carrot, garlic, oregano, salt and pepper until softened, about 5 minutes.
6. Return the sausage meat to the pan.
7. Add the tomatoes, beans and 8 cups of water and bring to a boil.
8. Reduce the heat, cover and simmer until the vegetables are tender, about 20 minutes.
9. Meanwhile, in a saucepan of boiling salted water, cook the pasta until tender but firm, about 6 minutes.
10. Drain and add to the soup.

vegetable oil, italian sausage meat, onion, celery, carrot, garlic, oregano, salt, ground black pepper, tomatoes, red kidney beans, pasta

Taken from www.food.com/recipe/sausage-minestrone-337551 (may not work)