sausage soup

Ingredients:

1 lb Italian sausage

1 onion chopped

2 carrots chopped

1 chop celery rib

1 zucchini, quartered also diced

2 mince garlic cloves

1 ½ t Italian seasoning

4 c low sodium chicken broth

2 can 14.5 ounces) roast tomato

1 can (15 ounces) cannellini beans drained and rinsed

1 c uncooked elbow noodles

Fresh thyme leaves

red pepper flakes

Parmesan cheese

Salt also pepper to taste

PREPARATION:

Browning Italian sausage in Dutch oven or heavy pot on medium heat. When sausage is half brown, adding onions, carrots and celery.

Cooking for 5 min, stirring several times. Adding zucchini and cook until onions also celery are tender. Then reduce the heat to low and add the garlic & Italian seasoning, cooking for 1 minute, stirring constantly.

Adding chicken broth, fire-roasted tomatoes and cannellini beans. Bring soup to a simmer. Stirring in elbow macaroni. Reduce the heat to low or a very low boil and cook the soup until the pasta is tender. Garnished with fresh thyme, red pepper flakes and a sprinkling  of grated parmesan. Season with salt and pepper to taste.

Enjoy !