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1
In a large frying pan brown your sausage over medium-high heat. When it's fully browned transfer the sausage to a large stock pot but do not clean frying pan.
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2
While the meat is cooking I boiled my beans for 10 minutes. This is a good trick for those with tummy woes.
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3
In the same frying pan that you cooked the sausage in, add butter and let it start to melt and glisten. Then add your onions, carrots and celery. Cook over medium heat for about 15 minutes, or until tender and golden in color. Add garlic and cook for about 30 to 60 seconds longer. Add the 1/4 cup chicken broth and vinegar and stir to deglaze the pan. (Basically you want to boil and scrape the bits stuck on bottom, there's flavour in that stuff!). Pour this mixture into your stock pot.
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4
Add the 6 cups broth, tomatoes, beans, tomato paste, basil, bay leaves, and 2 tablespoons Parmesan to the pot. Bring it to a good boil, letting it bubble for a few minutes, then reduce heat and simmer for about 15 minutes. You can add more broth if needed.
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5
Add the un-cooked pasta and simmer for another 6 to 10 minutes, depending which pasta you choose. Basically al dente is the time the package calls for minus 1 minute. Season with salt and pepper to taste.
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6
Serve with a big old I love soup smile!
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7
Adapted from Closet Cooking.
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8
Notes: I boiled my beans for 10 minutes on their own prior to cooking the soup. I have IBS and find it helps to cook them. You should also rinse well, and if you have time soak them overnight.
