Sausage-Bean Soup

• 1/8 c. cooking oil
• 1 medium onion, diced
• 2 large garlic cloves, diced
• 1/2 lb. chopped chuck
• 3 sausage links (hot or sweet)
• 1 can Italian plum tomatoes, strained
• 3 c. celery ribs, cut into chunks
• salt and pepper to taste
• 4 c. water
• 1 large can cannellini beans
• 1 c. small elbow macaroni

1. Heat cooking oil in a 2-quart saucepan.
2. Add onion and garlic. Saute lightly.
3. Remove from oil and set aside.
4. Add chopped meat to pan and brown; remove and set aside.
5. Brown sausage links and remove; cut into bite-size chunks and set aside.
6. Pour strained tomatoes into oil, stirring gently and let simmer 10 minutes.
7. Add celery and cook another 5 minutes.
8. Return all cooked ingredients, stirring to let meats absorb sauce.
9. Cook for 1 hour.
10. Add seasonings to taste.
11. Pour in water and add beans; cook for another 1/2 hour.
12. Meanwhile, cook elbow macaroni.
13. When soup is done, add cooked macaroni and stir.
14. Serve immediately.
15. May sprinkle with grated Parmesan cheese.

cooking oil, onion, garlic, chuck, sausage, italian plum tomatoes, celery, salt, water, cannellini beans, elbow macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772665 (may not work)