Yield: 10 servings
1 pound ground Italian or other local sausage
1 sweet onion, peeled and chopped
1 cup diced carrots
1 cup diced celery
3 (14-ounce) cans beef stock
2 (14.5-ounce) cans diced tomatoes with basil, oregano and garlic
1 (16-ounce) can dark red kidney beans, rinsed and drained
1 (16-ounce) can light red kidney beans, rinsed and drained
1 (15.5-ounce) can Northern beans, rinsed and drained
2 cups ditalini or other short, tube-shaped pasta
1 teaspoon garlic salt
1 teaspoon black pepper
Fresh chopped parsley for garnish
In a large Dutch oven over medium-high heat, cook the sausage, onions, carrots and celery for 7 minutes or until the sausage is browned. Drain well and add the stock, tomatoes, dark red kidney bean, light red kidney beans and Northern beans.
Bring to a boil, then reduce the heat to medium-low and simmer 20 minutes. Add the pasta and cook 9 minutes longer. Stir in the salt and pepper and serve warm with a garnish of fresh parsley.