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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is a recipe from Paula Deen. It is one of her family's favorite soups. Ingredients:
1 (16 ounce) package sweet italian sausage, casings removed |
1 yellow onion, chopped |
1 cup celery, minced |
1 cup carrot, minced |
3 (14 ounce) cans beef broth |
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic |
1 (16 ounce) can red kidney beans, drained |
1 (15 1/2 ounce) can great northern beans, drained |
2 cups ditalini |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
Directions:
1. In large Dutch oven, cook sausage, onion, celery and carrot over medium-high heat until sausage is browned and crumbles.
2. Drain well.
3. Stir in broth, tomatoes and beans; bring to a boil over medium-high heat.
4. Reduce heat and simmer for 20 minutes.
5. Add pasta; simmer for 8-10 minutes, or until pasta is tender.
6. Stir in salt and pepper.
7. Serve immediately.
8. Note: Soup can be frozen for up to 1 month.
9. Thaw in refrigerator before reheating.
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