Italian Sausage Soup

This recipe is super quick but hearty--all with ingredients you have on hand. Recipe courtesy of Maxine Carroll and Feeding the Flock (Koffeepot Restaurant, Nampa, ID). I added a little oregano, onion, salt, and pepper to this plus some tomato sauce. Serving size is estimated.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• 1 1⁄2 lbs Italian sausage (hot or mild)
• 15  ounces white beans, rinsed and drained
• 15  ounces red kidney beans, rinsed and drained
• 30  ounces Italian-style tomatoes
• 1  carrot (thinly sliced and chopped)
• 12  ounces French style green beans (frozen)
• 1⁄4 cup  salad macaroni, uncooked

Directions

1. Brown sausage in a large Dutch oven. Do not drain.
2. Add all ingredients except macaroni (don't drain the tomatoes).
3. Cook and simmer 1 hour over low heat on stove.
4. Add macaroni.
5. Cook until macaroni is soft but firm.