Shelly's Recipe

ITALIAN SAUSAGE BEAN SOUP

Category: Soups

1-1/2 lbs bulk Italian sausage
4 medium carrots, thinly sliced
2 celery ribs, chopped
1 small onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
1/8 tsp crushed red pepper flakes
1 can (28 oz) diced tomatoes, undrained
1 tbsp Italian seasoning
3 cans (14-1/2 oz each) beef broth
1 can (16 oz) kidney beans, rinsed and drained
1 can (15-1/2 oz) great northern beans, rinsed and drained
1/2 cup water or chicken broth
1/2 cup dry red wine or additional beef broth
1/3 cup uncooked elbow macaroni
1 can (8 oz) tomato sauce
1/2 tsp salt
Grated Parmesan cheese, optional

Crumble sausage into a Dutch oven or soup kettle. Cook over medium heat until no longer pink; drain. Add the chopped vegetables, garlic and red pepper flakes. Cook and stir for 10 minutes. Add tomatoes and Italian seasoning; cook 10 minutes longer. 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.