Italian Sausage Bean Soup

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
flakes
1 can (28 ounces) diced
tomatoes, undrained
1 tablespoon Italian seasoning
3 cans (14-1/2 ounces each) beef
broth
1 can (16 ounces) kidney beans,
rinsed and drained
1 can (15-1/2 ounces) great
northern beans, rinsed and
drained
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)

Become more interesting every week!

Get our Read Up newsletter

how we use your e-mail
We will use your email address to send you this newsletter. For more information please read our privacy policy.