Ingredients

• 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

Instructions

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.