Pasta Fagioli Soup

A great blend of Italian flavors in a hearty and healthy soup

• Ready In: 1 hr 30 mins
• Serves: 12-14
• Yields: 8 quarts

Ingredients

• 1 -2  lb Italian sausage (I prefer Dearborn brand)
• 4  carrots, chopped
• 4  stalks celery, chopped (make sure to include the leafy tops)
• 2 (28 ounce) cans  of seasoned diced tomatoes, undrained
• 1 (16 ounce) can red kidney beans, drained
• 1 (16 ounce) can white kidney beans, drained
• 3 (10 ounce) cans  beef stock
• 3  teaspoons oregano or 3  teaspoons  Italian spices
• 2  teaspoons black pepper
• 5  teaspoons parsley
• 1 (20 ounce) jar  spaghetti sauce (I prefer Prego brand traditional)
• 8 -16  ounces cooked pasta (I prefer the Ditalini style)

Directions

1. Brown the Italian sausage in a small amount of bacon grease in a large pot.
2. Add everything except the pasta in the pot and bring to a boil.
3. Bring down to a simmer and cook at least one hour.
4. Stir carefully and don't allow it to stick and burn.
5. Add the cooked pasta 5 minutes before serving.
6. Enjoy!