Shelly's Recipe

ITALIAN BEAN SOUP

Category: Soups

2 tbsp cooking oil
1 medium onion, diced
2 large clove garlic, diced
1/2 lb chopped beef chuck
3 Italian sausage links, hot or sweet
1 (16 oz) can Italian plum tomatoes, drained
3 celery stalks, cut into chunks
Salt and pepper, to taste
4 cups water
1 large can cannelloni beans
1 cup small elbow macaroni
Grated parmesan cheese

Heat oil in a saucepan. Add onion and garlic; saute lightly. Remove from the oil and set aside. Add the chopped meat to the pan and brown; remove and set aside. Brown sausage links and remove, cut into bite-size chunks; set aside.

Pour the straine tomatoes into the oil, stirring genly and let simmer for 10 minutes. Add the celery and cook another 5 minutes. Return all the cook ingredients to the pan, stirring to let the meats absorb the sauce. Cook, covered, for 1 hours. Add seasoning to taste. Pour in the water and add the beans; cook, covered, for an additional 1/2 hour.

Cook the macaroni al dente and stir into the soup. Ladle into serving bowls and sprinkle with cheese and serve. Serves 4