Hearty Sausage Minestrone

• 1 pound bulk Italian sausage
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 3 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (14-1/2 ounces each) chicken broth
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 cup ditalini or other small pasta

1. In a Dutch oven, cook sausage, onion, celery and carrots over medium heat 8-10 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain.
2. Stir in tomatoes, beans, broth, garlic powder and pepper; bring to a boil. Add pasta; cook, covered, 6-8 minutes or until pasta is tender. Freeze option: Freeze cooled minestrone in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

italian sausage, onion, celery, carrots, tomatoes, kidney beans, chicken broth, garlic, pepper, ditalini

Taken from www.tasteofhome.com/recipes/hearty-sausage-minestrone/ (may not work)