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1
Place a large, heavy soup pot, over medium heat.
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2
Cook the sausage links with a small amount of water, covered, until the sausage has browned, about 10 minutes.
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3
Remove sausages to a plate and let cool.
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4
Once cooled chop into pieces and then use a food processor to finely ground the sausage pieces.
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5
Brown the bacon/pancetta in the same pot as used for the sausage links, using a little olive oil if necessary.
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6
When the bacon/pancetta is browned, not crisped, add back to the pot the chopped sausage and ground beef, and cook until both have browned, about 15 minutes.
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7
Next add the onions, celery, and garlic; cook 5 minutes, stirring constantly.
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8
Add the stock and skim (recommend use of a gravy separator) to remove excess fat.
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9
Continue to cook at a simmer for about 10 to 15 minutes.
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10
In a food processor, blend tomato sauce with 1 cup cannellini beans until smooth.
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11
Pour the mixture into the pot then add the remaining cannellini beans, kidney beans, tomatoes and herbs.
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12
After 5 minutes, add the pasta and simmer for 20 minutes.
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13
Add the orzo and carrots and simmer for an additional 10 minutes.
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14
Add more water or stock if necessary to produce a thick stew like consistency.
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15
Serve with grated Parmigiano and chopped basil.
