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 !
