1 lb mild Italian sausage (or ground beef)
2 tbsp olive oil, divided
1 cup diced carrots
1 cup diced celery
3/4 cup chopped onion
1 large clove garlic, minced
3 (8 oz) cans tomato sauce
3-4 cups broth (I used vegetable, but beef or chicken would work too)
1 cup water
1 (15 oz) can diced tomatoes
1 tbsp sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
salt & pepper to taste
1 cup ditalini pasta, uncooked
1 (15 oz) can kidney beans, drained & rinsed
1 (15 oz) can great northern beans, drained & rinsed
Romano cheese, for serving
Heat 1 tbsp olive oil in non-stick skillet and brown the sausage (or ground beef) over medium heat. Set aside.
Heat the remaining 1 tbsp olive oil in large pot and saute the carrots, celery and onion over medium heat for about 4 minutes. Add garlic and saute about another minute. Reduce heat to low, add tomato sauce, broth, diced tomatoes, sugar, basil, oregano, thyme, marjoram and cooked sausage. Season with salt & pepper. Cover and allow to simmer for 30 minutes, stirring occasionally until vegetables are soft. Meanwhile prepare the ditalini pasta according to package directions; cooking to al dente.
Add cooked & drained pasta to the soup, along with the kidney beans and great northern beans. If soup is too thick, add an additional cup of broth. Allow to cook another 5 minutes. Serve warm with grated Romano cheese, if desired.
Enjoy!
* From www.cookingclassy.com
