Italian Sausage Soup

I love soups that allow you to throw everything under the kitchen sink in a pot and come out with something tasty. This recipe calls for a large can of beans, and I used 15 ounce cans and ended up adding an additional can. I also added additional green beans. Recipe courtesy of Feeding the Flock, For All Our Friends From the Koffee Pot (Nampa, ID) and Maxine Carroll. Serving size is estimated.

• Ready In: 1 hr 20 mins
• Serves: 16

Ingredients

• 1 1⁄2 lbs Italian sausage
• 15  ounces white beans, rinsed and drained
• 15  ounces red kidney beans, rinsed and drained
• 29  ounces Italian-style tomatoes, diced
• 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 the macaroni.
3. Cover and simmer 1 hour over low heat on stove.
4. Add macaroni.
5. Cook until macaroni is soft but firm.