Italian Sausage & Northern Bean Soup

This is a recipe from Paula Deen. It is one of her family's favorite soups.

• Ready In: 40 mins
• Serves: 8-10

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 1/2ounce) cans diced tomatoes with basil oregano and garlic
• 1 (16 ounce) can red kidney beans, drained
• 1 (15 1/2ounce) 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.