Last week, I made this wonderful soup. Now that it is fall (even though it doesn’t seem like it in FL) I love to make fall foods. I try to make one fall-ish meal a week. This soup was wonderful. I froze half for another time and we still had an abundance of leftovers for lunch. So yummy! This will also serve as my entry for Tasty Tools featuring the Dutch Oven. Thanks to Joelen for hosting this!
2 Tbsp butter, divided
1 lb bulk italian sausage
½ large (or 1 medium) onion, finely chopped
4 cloves garlic, minced
4 carrots, thinly sliced
4 stalks celery, thinly sliced
28 oz. can diced tomatoes
1 can red kidney beans, drained and rinsed
1 can white cannelini beans, drained and rinsed
64 oz. beef broth
28 oz. can tomato sauce
2 tsp dried parsley
½ tsp dried basil
1 tsp salt
4 oz. small dry pasta (I used shells)
In a dutch oven or large stockpot melt 1 Tbsp butter over medium-high heat. Add the sausage and brown it, making sure to crumble it as it cooks. Once sausage is brown and cooked through, remove it with a slotted spoon and set aside. Discard any grease.
Melt the remaining 1 Tbsp of butter in the dutch oven, add vegetables and saute until tender about 8 minutes. Add the sausage, diced tomatoes (undrained, and simmer for 10 minutes.
Stir in the beans, add the broth and tomato sauce. Add parsley, basil, and salt. Bring the soup to a boil, reduce heat, and cover. Simmer for at least 30 minutes.
Add dry pasta and continue cooking for another 30 minutes.
Adapted from: Brown Eyed Baker