My family loves this soup, so I make it often in the winter. For a little more heat, use spicy Italian sausage.
— Lora Gross, Carson City, Nevada
You Will Need
1-1/2 pounds bulk Italian sausage
4 medium carrots, thinly sliced
2 celery ribs, chopped
1 small onion, chopped
1 garlic clove, minced
1/8 teaspoon crushed red pepper
1 can (28 ounces) diced
1 tablespoon Italian seasoning
3 cans (14-1/2 ounces each) beef
1 can (16 ounces) kidney beans,
rinsed and drained
1 can (15-1/2 ounces) great
northern beans, rinsed and
1/2 cup water
1/2 cup dry red wine or additional beef broth
1/3 cup uncooked elbow macaroni
1 can (8 ounces) tomato sauce
1/2 teaspoon salt
Grated Parmesan cheese, optional
What to Do
1. Crumble sausage into a Dutch oven or soup kettle. Cook
over medium heat until no longer pink; drain. Add the carrots,
celery, onion, garlic and red pepper flakes. Cook and
stir for 10 minutes. Add tomatoes and Italian seasoning;
cook 10 minutes longer.
2. Add the broth, beans, water, wine or additional broth,
macaroni, tomato sauce and salt. Bring to a boil. Reduce
heat; cook, uncovered, until macaroni is tender, about 10
minutes. Serve with Parmesan cheese if desired.
Serves 16 (4 quarts)
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