Italian Sausage Soup

• 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

1. In large Dutch oven, cook sausage, onion, celery and carrot over medium-high heat until sausage is browned and crumbles.
2. Drain well.
3. Stir in broth, tomatoes and beans; bring to a boil over medium-high heat.
4. Reduce heat and simmer for 20 minutes.
5. Add pasta; simmer for 8-10 minutes, or until pasta is tender.
6. Stir in salt and pepper.
7. Serve immediately.
8. Note: Soup can be frozen for up to 1 month.
9. Thaw in refrigerator before reheating.

sweet italian sausage, yellow onion, celery, carrot, beef broth, tomatoes, red kidney beans, great northern beans, ditalini, salt, fresh ground black pepper

Taken from www.food.com/recipe/italian-sausage-soup-348260 (may not work)